CHICKPEA, BEETROOT AND BEAN SALAD | Rhodes Quality

Ingredients

Salad

1 x 410 g can Rhodes Quality Chickpeas in Brine, drained
1 x 410 g can Rhodes Quality Haricot Beans in Brine, drained
1 x 410 g can Rhodes Quality Black Beans in Brine, drained
1 x 400 g jar Rhodes Quality Sliced Beetroot, drained
½ Cucumber, sliced
2 Tomatoes, seeded and chopped
65 ml (¼ cup) Mint, chopped
65 ml (¼ cup) Leaf parsley

Dressing

65 ml (¼ cup) Olive oil
1 Clove garlic, crushed
Juice of 1 lemon
Salt and cayenne pepper to taste
1 x 400 g jar Rhodes Quality Sliced Beetroot, drained
To serve: chopped avocado, rocket, pita bread

Method

  1. 1. Place the Rhodes Quality Chickpeas, Rhodes Quality Haricot Beans and Rhodes Quality Black Beans in a bowl and toss to mix.
  2. 2. Add the cucumber, tomato and herbs and toss well.
  3. 3. For the dressings, mix together the olive oil, garlic and lemon juice and whisk well to blend.
  4. 4. Season to taste.
  5. 5. Pour the dressing over the salad and toss again to coat.
  6. 6. Top with the Rhodes Sliced Beetroot and leave in fridge to chill.

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