In recent years I have developed a taste for simple and healthy food and my favourite salad which can be made in few variations or be made up to a tasty dish (cold or warm) has also been appreciated by friends and family. It has no traditional, cultural or religious connection or significance.

The basic ingredients are cooked chickpeas and red kidney beans whether canned or freshly cooked and finely chopped or dried dill. The proportion depends on how many servings are required but I suggest one canned chickpeas and one of red kidney beans as a modest portion. Using caned food will save time.

Basic
Drain and mix the chickpeas and red kidney beans in a suitable bowl. Add the dill olive oil, lemon juice, salt and pepper to taste and serve. If you are not concern about slight discolouration, use light Soya sauce instead of salt.

Variations
You may add finely chopped fresh green, yellow and red pepper (one of each) and/or a medium size grated carrot. You may also experiment with other varieties of beans and peas even uncooked fresh garden peas.

If you are not strict vegetarian or vegan, you may add 250 gram small size prawns (shelled and cooked) to basic or other variations of the salad.

Main dish
To make it up to a main dish, cook well 250 gram of brown or unpolished rice (white polished rice is too soft to be mixed), allow to cool and mix with all the above ingredients.  A hand full of finely chopped walnut or peanut may enhance the taste This is better as a cold dish but if you wish to turn it to a warm dish, make sure all the main ingredients (rice, beans and prawns) are warm (not hot) before mixing. For cooking the rice you may follow the instructions on the packet.