Low Sodium Black Bean Chickpea Salad
Kidney friendly and heart healthy! This low sodium, high fiber bean salad is perfect for a side dish or plant based meal.
Servings: 6
Ingredients
Bean Salad
- 1 14 oz can low sodium black beans drained and rinsed
- 1 14 oz can low sodium chickpeas drained and rinsed
- 2 cups diced cucumber ~ 1 medium cucumber
- 1 large bell pepper any color of choice
- 4 each thinly sliced green onions
Dressing
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar or other vinegar
- 1 clove garlic minced
- 1/2 tsp red chili flakes
- 1/8 tsp black pepper
- 1/8 tsp salt
Instructions
- Add the bean salad ingredients to a large mixing bowl or Pyrex that has a lid.
- Combine dressing ingredients in a separate small bowl.
- Pour dressing over the bean salad and toss.
- Store in the fridge for at least 1 hour prior to serving.
Notes
Nutrition Info Per Serving (1 serving = 1 cup portion): 175 calories, 7 g protein, 24 g carbohydrate, 8 g fiber, 55-75 mg sodium, 357 mg potassium, 117 mg phosphorus, -1.6 PRAL.
Main Dish Portion = 2 cups: 349 calories, 14 g protein, 49 g carbohydrate, 17 g fiber, 112-125 mg sodium, 714 mg potassium, 234 mg phosphorus, -3.3 PRAL