|10 min||0 min||6|
|2 can (15oz)||Chickpeas, canned, drained (rinsed)|
|2 can (15oz)||Black beans, canned (drained, rinsed)|
|1/2 cup||Mint, fresh (chopped)|
|1/2 cup||Parsley, fresh (chopped)|
|1/2 cup||Red onion (chopped)|
|2 cup||Grape tomatoes (halved)|
|1/4 cup||Extra virgin olive oil (for dressing)|
|3 tbsp||Lemon juice (for dressing)|
|5 tbsp||Apple cider vinegar (for dressing)|
|1 tsp||Garlic powder (for dressing)|
|1 pinch||Salt and pepper (for dressing)|
1. In a small bowl, mix the garbanzo beans, black beans, mint, parsley, onion, and tomatoes.
2. Whisk together the garlic, olive oil, lemon juice, and apple cider vinegar.
3. Pour the dressing over the salad. Add sea salt and black pepper to taste.
4. Refrigerate for 2-3 hours before serving.
are an important source of plant-based protein for vegetarians and vegans.
They are high in fibre which promote healthy digestion!