Black Bean Avocado Chickpea Salad with Parsley Dressing
A refreshing summer salad packed with so many good-for-you nutrients. I think I got myself a new favorite dressing here. Avocado and parsley work so well together.
Servings: 2
Calories: 326kcal
Ingredients
For the salad
- 3/4 cup black beans drained and rinsed (½ cup dried = 1.5 cup cooked = 1 15 oz can, drained)
- 3/4 cup cooked chickpeas drained and rinsed (½ cup dried = 1.5 cup cooked = 1 15 oz can, drained)
- 1/2 avocado cubed
- 1 cup tomato diced
- 1 cup salad greens of your choice packed
For the parsley sauce
- 1 cup fresh parsley
- 1 lime/lemon juice only (use less if using lemon)
- 1 tbsp extra-virgin olive oil
- 1 tbsp maple syrup/honey
- sea salt to taste
- black pepper to taste
Instructions
- Optional: to add more flavor roast chickpeas and black beans with a little oil on a baking sheet (400°F or 200°C) for about 10-15 minutes, toss half way to roast evenly)
- Combine all dressing ingredients in a small blender or food processor. Blend until smooth.
- Combine all salad ingredients in a large bowl, toss to combine. Drizzle with parsley dressing.