Cucumber Kidney Bean Chickpea Salad

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.