Garbanzo Chickpeas – Kidney Bean & Garbanzo Salad with Soy Ginger Vinaigrette

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. Here is what you need for this:

Serves four

2 cups cooked or 1- 15 oz. can garbanzo beans
2 cups cooked or 1- 15 oz. can red kidney beans
½ cup finely sliced red onion
½ cup sliced red bell pepper
2 celery stalks – finely chopped
1 medium carrot – finely sliced
Soy ginger vinaigrette dressing

If cooking your beans at home – wash them thoroughly, making sure to pick out debris and little rocks, and place in individual bowls. Cover with hot water and soak overnight. Rinse out re-hydrated beans and cook in salted water until fully cooked through and tender. Your best bet is to use a pressure cooker. The beans will cook a lot faster.

If using canned beans – drain and rinse both kinds of beans. Place them in a bowl and mix with all the other ingredients. Pour soy ginger vinaigrette on mixed salad and toss to coat well. Serve and enjoy!

Salad w/o dressing – CALORIES 274.38; FAT 1.92 grs (sat 0.23; mono 0.35; poly 0.91); PROTEIN 14.18 grs ; FIBER 12.20 grs; CARBS 51.67 grs; CHOLESTEROL 0.00 mg; IRON 3.76 mg; SODIUM 387.19 mg; CALCIUM 87.41 mg

Print the Kidney Bean & Garbanzo Salad Recipe Here

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