Sharing a quick, easy and colourful salad recipe for you to try at home made with ingredients that are easily available.

This is a protein packed vegetarian lunch that can be made in less than 30 minutes.

1/2 cup cooked chickpeas

1/2 cup cooked kidney beans

1/2 cup diced cucumber

1/2 cup cherry tomatoes, quartered

1 tbsp grated beetroot

1 tbsp red onion, diced

Large handful of leafy greens

1/4 cup avocado, diced


1/2 tsp extra virgin olive oil

1 1/2 tbsp lemon juice (or to taste)

1/4 tsp cumin powder

Sea salt and black pepper to taste

Green chili, chopped to taste (optional)

Combine all the dressing ingredients in a small jar and shake, so mixes well

In a bowl combine the salad ingredients and mix in the dressing.  Serve after 30 minutes to allow the beans to absorb the flavours of dressing.

Serves 1.