Chickpeas and pinto beans salad with peppers and cilantro

This is a hearty salad that goes very well with potatoes or rice. Using different color peppers adds extra flavor but if only one type of pepper is available, that is fine too. I had soaked the beans and chickpeas the night before and boiled them in plenty of water the following day, but you could always used canned beans, if pressed for time.

Ingredients (serves 4-6)
- 1 cup boiled chickpeas, drained
- 1 cup boiled pinto beans, drained
- 1 red pepper, cut into bite size pieces
- 1 orange pepper, cut into bite size pieces
- 1 yellow pepper, cut into bite size pieces
- 1/2 onion, minced
- 1 garlic clove, mashed
- a handful cilantro, chopped
- 1 lemon, juiced
- 3 Tablespoons extra virgin olive oil
- salt and pepper, to taste

In a large bowl, combine the ingredients listed above, toss gently and adjust the seasonings to your preference. Enjoy!

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