Tangy Bean Salad with Grilled Summer Vegetables
Make the most of your summer vegetables with this tangy, flavour-packed and high protein bean salad—the perfect addition to alfresco dining and a great side at your next BBQ.
Ingredients
1 of bunch asparagus- 2 courgettes
- 1 can Chantal Organics Chickpeas, drained
- 1 can Chantal Organics Kidney Beans, drained
- 2 tbsp fresh parsley, chopped
- 1 shallot, thinly sliced
- 1 lemon, zest and juice
- Baby rocket
- For the dressing
- 2 tbsp Chantal Organics Apple Cider Vinegar
- 1 tbsp Chantal Organics Apple Syrup
- ¼ cup Chantal Organics Extra Virgin Olive Oil
- Salt and Pepper
- Optional toppings
- 2 Tbsp Chantal Organics Hemp Seeds
- 2 Tbsp Chantal Organics Turmeric Tamari Roasted Almonds, roughly chopped
instructions
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Step 1.
Preheat your BBQ or grill pan.
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Step 2
Slice courgette lengthways into 1cm thick slices and place on a tray. Trim asparagus and place on the tray with the courgette slices. Drizzle with olive oil and season with salt and pepper.
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Step 3.
Grill veggies on both sides for 8 - 10 minutes until lightly charred. Remove from the heat and set aside.
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Step 4.
For the dressing, combine all the ingredients in a bowl and whisk to combine.
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Step 5.
In a bowl, combine the chickpeas, red kidney beans, parsley, shallot and lemon zest and juice and mix.
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Step 6.
On a serving platter, place the grilled asparagus and courgette. Top with the baby rocket and bean mixture. Pour the dressing over the salad and top with more fresh parsley.
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Step 7.
Garnish with toasted hemp seeds or chopped turmeric tamari almonds and enjoy!
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Tip
For extra crunch, roast the drained chickpeas in the oven (200 degrees Celsius) for 20 minutes with a tablespoon of olive oil.
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Chantal Organics Products used
