This is one of my  favourite quite and easy recipe of mine that I love to make in a hurry or when I don’t feel like cooking. It’s so simple it will literally take you five minutes to whip up and get on with your day. I decided to make this bean salad when I realized I always have so many canned beans hanging out in my cupboards (organic of course). I needed  a way to use them up so I decided to make a bean salad. You can use any type of beans for this recipe, canned or dry. If you use dried beans be sure to soak them the night before and boiling them until soft since this is a no cooking required recipe you need them to be ready to eat.

Nutrition Information:

Servings- 2 lunch portions or 4 snack portions

1 can of chickpeas contains:

calories 283
fat 5 g
protein 17.5
carbs 37.5 g

*Making this recipe under approx 200 cal for lunch portion once you add in the veggies and oil. I don’t like to calories count but I’ve been asked by some readers to show some nutritional facts so I showed it for the main ingredient which carries the most calories  When it comes to fresh veggies and fruit and healthy oils I like to just eat in moderation and a variety of it. For oils I think that 1 tbs of a healthy fat a day is essential for the health of your body and skin.