Bean & Chickpea Salad

Number 6 in my series of Fifty Fantastic Salads is this easy Bean & Chickpea Salad. Full of easy store cupboard staples, it’s a super quick one to throw together. The roasted squash is optional but adds a real depth of flavour and an amazing colour to the finished salad.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course, Salad, Side Dish

Servings

Calories 485 kcal

Ingredients

Salad Ingredients:

½ butternut squash
2 tsp olive oil
1 x 400g tinned red kidney beans (14oz)
2 x 400g tinned black beans (28oz)
1 x 400g tinned chickpeas garbanzo beans (14oz)
200 g tinned sweetcorn (7oz)
2 roasted red peppers (jarred)
½ avocado
Small handful of fresh coriander

Dressing ingredients:

2 tbsp extra virgin olive oil
3 tbsp lime juice
1 tbsp maple syrup
½ tsp sea salt & a few grinds of black pepper

Instructions

Preheat the oven to 180C or 350F.
Peel the squash and chop into small chunks. Add to a baking tray, add 2 tsp of olive oil and mix to coat. Bake for about 20 minutes or until soft.
Whilst the squash is cooking, drain and rinse the beans and sweetcorn. Add them to a large serving bowl.
Chop the peppers and avocado into small chunks and add those the the same bowl. Chop the coriander and add that too.
Mix the dressing ingredients together in jar. Once the squash is cooked, add to the bowl. Pour over the dressing, mix well and serve.

Notes

This will store in the fridge for about 4 days.
I don’t recommend freezing.
The nutritional information is based up the recipe serving 4 but depending on portion sizes, this could stretch to 6.

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Nutrition

Calories: 485kcalCarbohydrates: 62gProtein: 22.9gFat: 15.7gSaturated Fat: 2.4gFiber: 19.7g

Keyword bean salad, chickpeas

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