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How To Make A Bean & Chick Pea Salad With Soy Ginger Vinaigrette

pastryparrot1's picture
Between the garbanzo beans aka chickpeas and the kidney beans, this salad packs quite a bit of protein and fiber. Add the vegetables and you have a really healthy salad. You can use canned beans for this if you want to speed up the process. Simply drain and rinse them before you add them to your salad. The soy ginger vinaigrette that I use for this complements the ingredients beautifully. However, you could dress this with whatever you like.
Ingredients
  Cooked chick peas 15 Ounce, drained, rinsed
  Cooked kidney beans 15 Ounce, drained, rinsed
  Celery 1 , finely chopped
  Red bell pepper 1⁄2 , finely diced
  Red onion 1⁄2 , finely sliced
  Carrot 1 Large, grated
  Soy ginger vinaigrette 1⁄2 Cup (8 tbs)
Directions

MAKING
1. In a bowl, place all ingredients( add the dressing at last), and toss well to mix.

SERVING
2. Serve with lemon wedges.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Asian
Course: 
Appetizer
Taste: 
Savory
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Chickpea
Interest: 
Healthy
Preparation Time: 
15 Minutes
Servings: 
2
Here is a healthy Asian Style Bean & Chick Pea Salad. It is fresh and comes with a lot of vegetable protein and not to mention those nice Asian flavors from the dressing. This could be an ideal salad to pack when you leave for work. Watch and learn how to make it in this video. Enjoy!

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