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.