Time Taken:

10 minutes




2 tins of chickpeas

1 tin of kidney beans

Handful of coriander

15-20 cherry tomatoes

Half a red onion

6 TBsp red wine vinegar

3 TBsp olive oil

Salt & pepper


Drain the chickpeas & kidney beans. Quarter the tomatoes. Roughly chop the coriander. Finely dice the red onion.

Add all to a mixing bowl, add the oil, vinegar and season with salt & pepper. Mix well and serve!

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