Usuba
Chickpea and Bell Pepper Salad
A light and nutritious salad with chickpeas, red beans, and fresh vegetables. The dish is prepared with a spicy dressing made from vinegar and vegetable oil, garnished with cilantro, and served chilled.
- Prep
- 720 min
- Cooking
- 30 min
- Total
- 750 min
- Standard serving
- 109.4 g
1
Ingredients
Total 11
Instructions
- 1
Step 1
Soak chickpeas in cold water for 12 hours.
- 2
Step 2
Drain the water from the chickpeas, pour fresh water and boil until soft.
- 3
Step 3
Dice the tomatoes, bell pepper, and salad onion into small cubes.
- 4
Step 4
Place cooked chickpeas, canned red beans, and chopped vegetables in a bowl.
- 5
Step 5
Prepare the dressing: mix vegetable oil, vinegar, salt, sugar, and chili pepper to taste.
- 6
Step 6
Pour the dressing over the salad, mix well, and let it sit for 15–20 minutes.
- 7
Step 7
Garnish with fresh cilantro before serving.
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