2 portions; 15 min preparation.
Salads are the best solution during the warm summer days. They are easy and fast to make, you can make them in advance and you can avoid spending hours in a hot kitchen. Besides that they are easy to take in a lunch box to work.
This Middle Eastern salad is full of proteins, vitamins and minerals. It’s the perfect dish for all vegans, vegetarians and gluten intolerant people out there. It’s healthy, delicious and filling, so a very good choice for everyone who follows healthy lifestyle.
- 400 g black beans
- 200 g chickpeas
- 150 g sun-dried tomatoes
- 1 avocado
- 2 tbsp fresh parsley, minced
- 2 tbsp fresh cilantro, minced
- 2 tbsp mint (optional)
for the dressing:
- 3 tbsp extra virgin olive oil
- 2 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp white pepper
Peel the avocado, cut in half and remove the pit. Chop the avocado in big brunoise or evenly big cubes.
Drain the black beans from the juice. Wash them and remove the water. Repeat with the chickpeas.
Drain the sun-dried tomatoes from any oil. Cut them in half, if they are too big. I prefer to leave them whole.
Mince the parsley and cilantro very fine.
Mix the ingredients together in a bowl and set aside. Mix all ingredients for the dressing in a glass. Adjust the ratio according to your taste. Pour the dressing over the salad. Refrigerate the salad until serving. Enjoy!