Chickpea Red Kidney Bean Apple Salad

I have a bunch of go-to salads I make on weekends, to tide us over during the busy weeks. I don’t know about you but on those nights after working late, shuttling our boys across town to and from after-school activities, sports or errands, the last thing I want to do is think about what to make for dinner, much less make healthy choices.

So my sunday meal prep days are my happy place, not just because of the zen feeling of being in the kitchen and playing with ingredients, but also for the sense of achievement I feel by planning ahead to make good choices for future me!

So this is where this recipe comes in. It is vibrant and irresistibly satisfying - a fresh salad guaranteed to nourish your body and tickle your palate. It is spicy, fresh, sweet, crunchy and somewhat tangy simple, wholesome ingredients coming together to create something extraordinary. The best part? It stays fresh in the refrigerator until at least mid-week!

And for this salad, I use my go-to simple salad dressing? Based on a light avocado or olive oil, and brightened with a dash of fresh lemon juice and seasoned to perfection with salt and pepper, it's a harmonious balance that will leave you longing for more.

I’d love to see your variations of this dish, as it is also a really good ‘whatever vegetable is left in the fridge’ salad for the end of the week too!

Yield: 6

Author: Mae

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Chickpea Kidney Bean Apple Salad

This salad is an invitation to experience the freshness of nature, to indulge in guilt-free pleasure, and to nourish yourself with the goodness of plants. Whether you're looking for a light lunch, a crunchy side or a hearty vegetarian main, this deliciously fresh salad ticks all the boxes. You can make it in 10 minutes and just like that, a delicious dish in your plate!

Prep time: 10 MinTotal time: 10 Min

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Ingredients

For the salad

• 1 can (19oz) chickpeas
• 1 can (19oz) red kidney beans
• 1 can (12oz) sweet corn (or kernels from 2 medium sized ears of corn)
• 1 red onion, diced
• 2 large green apples, diced
• 1 cucumber, diced
• 2 cups cherry tomatoes, halved or diced
• 2 celery stalks, diced

For the dressing

• 3 tablespoons avocado or extra virgin olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Mix all dressing ingredients in a jar or small bowl
2. Put all salad ingredients in a bowl, pour dressing on top and combine

Nutrition Facts

Calories

278.08

Fat

9.94 g

Sat. Fat

1.34 g

Carbs

40.72 g

Fiber

10 g

Net carbs

30.7 g

Sugar

7.29 g

Protein

10.96 g

Sodium

444.57 mg

Cholesterol

0 mg

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