February is a national heart awareness month. There is remarkable and robust evidence to support the benefit of a mediterranean diet in cardiovascular disease. This diet is low in saturated fat, high in fibre, grains, fish, nuts and plant -based protein.

This Mediterranean bean salad is rich in fibre, low in fat, packed with protein as beans are a good source of protein, B vitamins, copper, zinc, antioxidants and iron.This salad is perfect for quick lunch, can also serve as a side sish.

Ingredients

• 2 Can chickpeas
• 1 Can Red Kidney Beans
• 1/2 Red Onion
• 1 Tomato large
• 1 cucumber
• 1 Bell pepper
• 1/2 cup fresh mint
• 1/2 cup fresh coriander/parsley
• 1 tsp paprika powder
• 3 tsp lemon juice
• 1/4 cup olive oil
• 1 tsp black peppers
• pinch of salt
• Feta cheese optional

instructions

• First marinate chickpeas and red kidney beans with lemon juice, paprika powder, salt, black pepper and olive oil mix well and set aside for 5 minutes.
• Now cut all vegetables into small cubes, finely chopped mint and coriander. In a large bowl add all vegetables, chickpeas, red kidney beans and tgive it a good stir to ensure every thing is well combined.
• Now crumble feta cheese and sprinkle it over the salad (optional) and enjoy