Why I love chickpeas and a delicious spicy 2 bean salad

It has to be said that I am a huge fan of the humble chickpea.  I enjoy the taste, texture and versatility of them.    Nutrition wise, they are pretty cool too.  They are an excellent source of protein, iron, folate and fibre.  best of all they are really low fat!

I like them in all sorts of things from soups to curries and from casseroles to salads.

This salad is one of my favourites and I (and everyone in my family)  have been serving this for years.  I first served it to friends when I was a student in Leicester and it was the height of sophistication at a time when chick peas were considered most exotic!

At first glance this looks like an odd combination but believe me, it really works.  The crunchy celery provides a good contrast to the texture of the beans and the curry powder adds warmth and just the right amount of kick!

To make it you will need:

• 1 x 400g can of chick peas
• 1 x 400g can of kidney beans
• 15 button mushrooms
• 5 stalks of celery
• 3 tbsps mayonnaise
• 1 heaped teaspoon curry powder
• juice of 1/2 lemon

Instructions

• Drain the chickpeas and kidney beans
• slice the celery into thin slices
• slice the mushrooms
• mix the mayo, curry powder and lemon juice together
• add all the ingredients to a bowl and mix well together
• Serve and enjoy!