I mostly tend to eat more salads during the summertime since I don’t feel like eating something too filling when it is so hot and humid outside. My cousin posted this Chickpeas and Green Beans Salad recipe on her blog Aujourd’hui, On Mange and I really wanted to share it with you guys as it is super delicious (and beautiful!) and I am sure that a lot of you guys are going to enjoy it. This post is also a nice change from all the sweet/dessert and cocktail recipes I have been posting lately 😉 I hope you enjoy! Let me know if you try it out 🙂
Ingredients – For 4-5 servings
2 large handfuls of bleached green beans
1 1/2 cup of cooked chickpeas
1 cup of cooked red kidney beans
1 red bell pepper
1 cucumber
1/2 red onion
1 clove of crushed garlic
Juice of 1 lemon
Olive oil
Salt and pepper
Coriander
1/2 avocado per serving
Steps
1. In a large frying pan, heat up part of the olive oil and the garlic.
2. Add the cooked chickpeas, the green beans, the kidney beans and season them with salt and pepper.
3. Cut the red onion in dice in a large mixing bowl.
4. Cut the cucumber in dice and slice the red bell pepper – add them to the mixing bowl.
5. Add the chickpeas, the kidney beans and the green beans to the mixing bowl once they have warmed up – and mix everything together.
6. Cut some coriander (thinly sliced) and add to the mix.
7. Add olive and lemon juice to the season.
8. Serve with half an avocado sliced on top and add some sprigs of coriander for garnish.
Enjoy!
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