Vegan chick pea and kidney beans salad

A healthy breakfast, lunch, dinner and snack vegan 1 pot meal.
Easy to make. Can be made fresh. Excellent for children and adults. Chick peas and kidney beans can be boiled and stored in refrigerator.
Chopped vegetables and dressing can be added before eating. High on energy and protein.

Tasty, exciting and colourful meal.Hassle free cooking and less utensils to wash.

Preparation time. 20 min
Serving for 2


  1. Chick pea 1 cup
  2. Kidney beans 2 cups
  3. Carrot 1 small
  4. Spring onion 1 half cup
  5. Tomato 1 half cup
  6. Mint and Coriander 10 leaves each
  7. Lemon Juice half cup
  8. Black pepper 2 teaspoon
  9. Rock salt 2 teaspoon
  10. Olive oil half cup
  11. Green chillies 4
  12. Cucumber slices half cup
  13. Chilli flakes
  14. Vinegar 1 teaspoon
  15. Garlic 3


  • Soak kidney beans and chick peas overnight
  • Morning Boil till cooked and little hard.

Finely Chop Onion , tomatoes, green chilli, mint , coriander
carrot and garlic

In a bowl mix kidney beans, chickpea , onion, tomato, carrot, cucumber, mint, coriander


Whiff Olive oil , salt, black pepper, lemon juice, vinegar and garlic till emulsified.

  • Add the dressing to the chick pea, kidney beans and vegetable bowl
  • Cover with lid and shake the bowl.
  • Serve right away for the most flavor, or let it marinate in the refrigerator, for a few hours
  • Leftovers can be kept covered and refrigerated, for several days.
  • One can sprinkle a few drops of lemon juice and shake before serving.

About admin


Leave a Reply