Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 200 g canned kidney beans
- 200 g canned chickpeas
- 1 large tomato (s)
- 2 spring onion (s)
- 0.5 ½ bell pepper (s), red
- 1 avocado (s)
For the dressing:
- 1 lemon (s), untreated
- 3 tablespoon olive oil
- salt
- Pepper, colored, freshly ground
- 0.5 teaspoon ½ cumin powder
- 1 clove garlic, pressed
Print Recipe
Pin Recipe Instructions
- Put the canned or jar chickpeas and kidney beans in a colander, rinse and drain well. Cut the spring onions into rings and the bell pepper into bite-sized pieces. Dice the tomato. Rub the peel very thinly from about half of the lemon and squeeze the lemon.
- Beat all the ingredients for the dressing in a bowl, add the prepared ingredients and mix everything well. Let it steep for at least 2 hours, stirring occasionally and seasoning.
- Just before serving, dice the avocado meat and fold in.
- Instead of kidney beans, you can also use black beans.
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