Chickpea and kidney bean salad with avocado

Ingredients for 2 servings:

• 200 g kidney beans from the can
• 200 g chickpeas from the can
• 1 large tomato(s)
• 2 stalk(s) spring onions
• ½ red bell pepper(s)
• 1 avocado(s)
• 1 lemon(s), untreated
• 3 tbsp olive oil
• n. B. Salt
• n. B. Pepper, mixed, freshly ground
• ½ tsp cumin powder
• 1 clove(s) garlic, squeezed

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Main course for 2 people or side dish

Place the canned or jarred chickpeas and kidney beans in a colander, rinse, and drain well. Slice the spring onions into rings and the bell pepper into bite-sized pieces. Dice the tomato. Finely grate the zest from about half the lemon and juice the lemon. Whisk all the dressing ingredients together in a bowl, add the prepared ingredients, and mix well. Let stand for at least 2 hours, stirring occasionally and seasoning to taste. Just before serving, dice the avocado flesh and fold in. Black beans can also be used instead of kidney beans.