Chickpea and bean salad

Chickpea and bean saladAs well as a glut of courgettes, I have nearly a dozen pots of basil growing in the garden. (I got a bit carried away when sowing different types of basil seeds earlier in the year.)

I love basil, and I’ve been using it to make pesto and adding it to spicy tomato pasta sauce. It’s also delicious freshly chopped on salads. And if you’re in need of a fibre boost, try a bean salad.

Chickpeas, kidney beans and butter beans all contain protein and fibre. Kidney beans are also a good source of potassium, and butter beans are rich in iron and B vitamins.


150g tin chickpeas
150g tin red kidney beans
150g tin butter beans
Juice of one lemon
2 garlic cloves
2 tablespoons extra virgin olive oil
Big handful of fresh basil leaves
Freshly ground black pepper


Drain the chickpeas and beans and pour into a large bowl. Crush and chop the garlic cloves.  Finely chop the basil.

Add the lemon juice, olive oil, garlic and black pepper to the chickpea and beans and mix well. Then refrigerate for a couple of hours before serving.

I used a mixture of sweet and red basil to give a richer flavour and variety of colour to the dish.

This is a healthy, tasty salad that can accompany pretty much anything. I’ve eaten in with everything from fish fingers to lamb chops.