Name: Cucumber Kidney Bean Chickpea Salad recipe by Sathya Priya Karthik at BetterButter
Prep time: 480 min
Cook time: 30 min
Total time: 510 min
Yield: 2
Ingredients: 1 cup Chickpea/garbanzo beans.; 1 cup Kidney beans; 1 Cucumber; 1 Red onions; 1 Lemon; Salt as required; 1/4 tsp black pepper or as per taste

ABOUT Cucumber Kidney Bean Chickpea Salad RECIPE

Simple, refreshing, protein rich salad. Get fit and healthy at the same time.

Ingredients Serving: 2

1 cup Chickpea/garbanzo beans.
1 cup Kidney beans
1 Cucumber
1 Red onions
1 Lemon
Salt as required
1/4 tsp black pepper or as per taste

Instructions

Soak kidney beans and chickpea separately for 8 hours or overnight.
Pressure cook them, separately with salt for 2 whistles (or until they are juicy and tender not mushy).
Wash and peel the cucumber. Remove the seeds off and chop in to pieces.
Chop the red onion in to big pieces, after peeling the skin.
Extract the lemon juice and keep it ready.
After the pressure is released, drain the excess water from the beans.
In a large mixing bowl add the pressure cooked beans, chickpea, cucumber, required salt and black pepper powder.
Mix very well and keep in an airtight container. Easy and protein rich cucumber bean salad is ready. This can be a very filling and healthy lunch/lunch box item. Good for snacking.