Christmas food ideas #6: Chickpea & Kidney Bean Salad

A healthy bean salad could make a great side dish this Christmas. There's nothing quite like the boost you get from a raw, crunchy bean salad. This chickpea and kidney bean salad is a great source of protein, its bold flavours pack a punch and it definitely tastes just as good meatless. Most bean salads I've come across don't contain carrots, thing is I love carrots, a good excuse to incorporate hem into most of my meals. One of the main reasons why I eat carrots regularly is because they are rich in beta-carotene which converts into Vitamin A in the body. We need Vitamin A for good vision, healthy skin and a strong immune system. Anyway, I tend to use a lot of herbs but not when it comes to salads, its all about a squeeze of lemon juice and a sprinkle of cumin. A nourishing salad that's flavourful and takes minutes to prepare, say goodbye to lengthy Christmas cooking.
Prep time: 5 mins                                                                        Cooking time: 5 minutes                                


  • 1 and half cans red kidney beans, rinsed and drained
  • 1 can chickpeas, rinsed and drained (you can also use cooked chickpeas)
  • 1 small diced red onion
  • 1 medium cucumber, chopped
  • 1 chopped carrot
  • Red, green and yellow peppers, chopped
  • 1 tbsp cumin
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • ¾ teaspoon salt


  1. In a large bowl, combine chickpeas, prepared kidney beans, chopped red onions, carrots, peppers, cucumber. 
  2. Now for the dressing, lemon juice, olive oil, salt and cumin have to be whisked. Pour dressing over the  mixture and toss. Serve immediately. Can refrigerate for a few hours before serving. 

Nokhuthula xo 
© Pocketsized Cook. Design by Fearne.