1½ cups or a 15ozcankidney beans, drained and rinsed, (a 398 ml can in Canada)
1½ cups / or a 15oz canchickpeas, drained and rinsed, (a 398 ml can in Canada)
1medium cucumber, cut into small pieces
½mediumsweet white or red onion, or one small regular onion - finely chopped
1cupfinely chopped flat leaf parsley, a few big handfuls prior to chopping
For the dressing
5tablespoonsfresh lemon juice, usually around 1 large juicy lemon or 1½ medium ones
3tablespoonsolive oil, optional (omit to make oil-free)
2clovesgarlic, minced very finely
1 - 2 teaspoonssugar, or a little drop of maple syrup or agave - taste as you go so you get the balance between tangy and sweet perfect for you
salt, to taste
freshly cracked black pepper, to taste
water, if omitting the oil
For the salad
Put the drained and rinsed beans in a large salad bowl. Add the chopped cucumber, onion and parsley.
For the dressing
There are 2 ways to make the dressing. You can simply whisk all of the dressing ingredients together, or put them in a jar and give them a good shake. Note that if you omit the oil you will need to add a touch of water instead. If you want a creamier dressing and don't mind a much sharper lemon flavour then you can use the whole lemon rather than just the juice. Cut the peel from it with a sharp knife. I cut each end off first then you can stand it on a board and easily cut down and around. Cut it in half and remove any seeds you can see, then add the whole lemon with the other dressing ingredients to a blender and blitz until smooth. Add enough water to thin it to the consistency you like. You might want to add a touch more sugar or maple syrup too.You will end up with more dressing than you need by making it this way but you can store leftovers in the fridge for 4 to 5 days.
Store leftover salad in an airtight container. It will last for 2 to 3 days in the fridge.