Protein Salad
This might be the ultimate summer salad for me! Whether on it’s own or as a side dish to a barbecue, both way I love it!
It’s full of protein and is very filling with good ingredients. It’s a great way to load up on fiber and plant-based protein.
Beans and legumes are the fruits or seeds of a family of plants called Fabaceae. Commonly eaten around the world, they are rich sources of fiber and important vitamins and minerals.
Chickpeas are an excellent source of carbohydrate, protein, fiber, B vitamins, and some minerals, they are a nutritious staple of many diets, while beans contain decent amounts of zinc, copper, manganese, selenium, and vitamins B1, B6, E, and K.
Combined with tomatoes that are low in calories, rich in antioxidants and provide important nutrients like vitamin C and potassium, with onions that are also high in vitamins, minerals, and antioxidants while being low in calories.
Drain red kidney beans and chickpeas and cook in salted water for a couple of minutes until they soften up.
Mix the drained beans and chickpeas with chopped tomatoes and onion, season with salt and pepper, add in parsley, olive oil, vinegar and aceto balsamico.
Protein Salad
Ingredients
Instructions
- Drain red kidney beans and chickpeas and cook in salted water for 15 minutes.
- Mix the drained beans and chickpeas with chopped tomatoes and onion, season with salt and pepper, add in parsley, olive oil, vinegar and aceto balsamico.
