Summary

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

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Instructions

1. 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.
2. 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.
3. Just before serving, dice the avocado meat and fold in.
4. Instead of kidney beans, you can also use black beans.