Chickpea and Black Bean Salad with Mozzarella
This vegan-friendly, healthy and super crisp salad is easy to make and delicious. It’s protein packed and it’s the perfect side dish or main dish for every occasion.
Another great thing about this dish is the ability to add and remove whatever ingredients you like.
Ingredients:
- 1 1/2 cups mixed tomatoes, sliced
- 4 small cucumbers, sliced
- 1- 15 oz can of chickpeas, drained and rinsed
- 1- 15 oz can of black beans, drained and rinsed
- 1/2 med red onion thinly sliced
- 1 avocado chopped
- 1 green onion stalk, sliced
- 1/4 cup cilantro sliced
- 4 oz mozzarella (or choice of cheese) diced
- 3 tsp virgin olive oil
- 3 tsp lemon juice
- 1 tsp minced garlic
- 1/2 tsp salt or to taste
- 1/8 tsp black pepper or to taste
Directions:
- Combine the olive oil, lemon juice, garlic, salt, and pepper together and whisk to combine.
- Combine above ingredients to the sliced vegetables, cilantro and cheese. Mix well and serve chilled.
This salad is great for meal prepping and lasts for days which makes it great for leftovers. The lemon juice helps prevent the avocado from browning and the flavors only get more rich as they sit combined in the refrigerator.
Hope you enjoy this recipe as much as my family did. If you make this recipe, I’d love for you to share pictures!
