I like roasted garlic a lot. But using the Oven only for roasting 1 single piece of garlic is a bit too much. So I tend to roast garlic as and when I use oven so when I make this Salad next, I use roasted/smoky garlic instead of the one fried in the oil. It’s a different taste altogether.
The otherwise bland taste of red kidney beans can be balanced out by using this Dates and Tamarind Chutney or sometimes this tangy Coriander Chutney. Even this peanut coriander chutney might also serve as a good dressing which is very healthy in comparison to thousand island or mayo.
Chickpeas, Red Kidney beans & Feta Cheese Salad with lemon juice and Parsley:: Protein packed quick bite
- 1 can chickpeas
- 1 can red kidney beans
- 1 piece small of ginger grated or shredded
- 1 medium onion diced
- 2- 3 cloves garlic
- 1 tbsp olive oil
- A pinch of red chili flakes
- 3-4 spring onions green part only, chopped, scallions
- 1 cup chopped parsley OR coriander I used cilantro
- Juice of one lemon
- 150 g feta cheese – almost half cup size
- Salt and Black pepper
Heat 1 tablespoon of olive oil and cook the onion till lightly golden. Do not overdo it and the onions should still be crunchy.
Add garlic, ginger and chili and cook till the garlic is fragrant. Set aside to cool so it doesn’t melt the feta when you mix it in.
Drain the chickpeas and red kidney beans, rinse and place in the salad bowl. Add crumbled feta, spring onion, parsley ( or coriander ) and lemon juice, season with salt and pepper.
Add the cooled onion and garlic mixture and remaining oil and mix well.
You may like to throw in some chopped tomatoes for a slightly moist and tangy flavour, as you can see in the pictures that I have indeed added a few bits. For a vegan version, omit Feta Cheese and you may add fried Tofu instead.
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