Mediterranean Loaded Salad Bowl

A big, colourful loaded salad bowl: crisp lettuce, chickpeas, red kidney beans, sweet peas, cucumber, tomato, red onion and olives with a garlicky lemon-olive oil dressing. Light, filling and perfect for lunch.

20 minto make
2portions
Easyto cook
Vegandiet

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Ingredients

For 2 portions

150g chickpeas, canned
120g kidney beans, canned
80g frozen peas
80g lettuce
100g cucumber
120g tomato
40g onions
30g black olives
30ml olive oil
25ml lemon juice
5g garlic
0.25 Tsp salt
1 pinch black pepper

Method

Put the frozen peas in a bowl, cover with boiling water for 2 minutes, then drain and cool under cold water.
Drain and rinse the chickpeas and kidney beans and pat dry. Toss with 1 teaspoon of the olive oil and a pinch of the salt.
Dice the cucumber and tomato into 1 cm pieces, thinly slice the red onion and halve the olives. Wash and dry the lettuce and tear it into pieces.
Dressing: crush the garlic and whisk it with the remaining olive oil, the lemon juice, the remaining salt and the black pepper.
Build the bowls: a bed of lettuce first, then arrange the chickpeas, kidney beans, peas, cucumber, tomato, onion and olives in sections on top.
Drizzle with the dressing just before serving so the leaves stay crisp.