Loaded with cucumber, grape tomatoes, black beans and garbanzo beans, this messy salad is delicious and perfect for any night of the week! It also has a hint of spice (although skip the red chilli flakes if you don’t want the extra spice).
Vegan, Plant-based, Vegetarian, Dairy-free, Gluten-free
Total time: 10 minutes
Recipe serves 2
1-1/2 cups black beans
1-1/2 cups chickpeas
2 cups grape tomatoes (slice each tomato into 4 pieces)
1-1/2 cups cucumber (cubed)
1/4-1/3 cup cilantro (sliced, amount depends on how much you like cilantro)
For the dressing:
2 tablespoons apple cider vinegar
3 tablespoons lime juice
2-1/2 tablespoons avocado oil
2 tablespoons chia seeds
1-1/2 tablespoons red chilli pepper flakes
Dash of salt and pepper
This salad is REALLY easy to prepare, and shouldn’t take longer than 10 minutes. Nothing is being cooked, so it’s also 100% raw!
Step 1: Combine your mix-in ingredients in a medium sized bowl and mix well.
Step 2: Prepare your dressing by whisking together your apple cider vinegar, lime juice and avocado oil. Next, pour your dressing over your salad and stir in. The dressing will fall to the bottom, this is okay.
Step 3: Finally, mix in your chia seeds, red chilli flakes and salt & pepper. The chia seeds and spices will stick to your ingredients!
This salad is light, but has enough protein from the chickpeas and black beans that you won’t be feeling hungry afterwards. I should also add that the cilantro, apple cider vinegar and lime juice all have detoxifying effects, so you may even be left feeling refreshed and rejuvenated!
Devour and enjoy 🙂