LEMON-PARSLEY BEAN SALAD
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Prep : 15 MINS -
Serves : 4 - Cook : 5 MINS
This Mediterranean inspired dish is perfect for warm, summer days. This vibrant salad is protein packed and delicious served on its own, or with pitta bread and hummus.
Skill level
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Easy
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Mild
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Vegan
Ingredients
- 1 can Laila Red Kidney Beans
- 1 can Laila Chickpeas
- 1 red onion, diced
- 1 cucumber, peeled, cored and diced
- 1 stalk celery, chopped
- Handful parsley, freshly chopped
- 1 tbsp mint, freshly chopped
- 1 tbsp olive oil
- 3 tbsp Laila Lemon Juice
- 3 garlic cloves, finely pressed or minced
- Salt to taste
- A pinch of red chilli flakes, crushed
For Bean Salad:
For Dressing:
Method
- Rinse red kidney beans and chickpeas with warm water and drain.
- In a large salad bowl, combine red kidney beans, chickpeas, onion, cucumber, celery, parsley and mint.
- To prepare the dressing, combine olive oil, lemon juice, garlic, salt and red chilli flakes in a small bowl and give it a good stir.
- Pour the dressing over the bean and veggie mixture. Gently toss to combine.
- Serve it immediately or let it settle in the refrigerator for an hour or two before serving.
- Add cooked and cooled Laila Brown Basmati Rice for an added nutty flavour.
- Alternatively, use Laila Chickpeas and Laila Red Kidney Beans from our dry pulses range, for this recipe.
