Chickpea & Bean Salad


150g tin chickpeas

150g red kidney beans

150g butter beans

Juice and zest of 1 lemon

1 garlic clove, crushed

2 tbsp. of extra virgin olive oil

Handful of fresh basil




  • Drain the chickpeas and beans and mix well in a large bowl
  • Add in the lemon juice and garlic
  • Add in the olive oil and mix well
  • Mix the shredded basil leaves and zest of lemon together, season with black pepper and add to bowl
  • Refrigerate overnight to enhance all the flavors before you serve the salad