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A mid-eastern style bean and herb salad. Tangy, flavorful and super filling from all the amazing plant-based protein and fiber, this salad makes a great lunch, side, or even breakfast…
1 can organic chickpeas, drained and rinsed
1 cup organic black beans, drained and rinsed
1 medium tomato, chopped (about 1/2 cup)
1/3 cup onion, chopped
1/4 cup parsley, chopped fine
2 tbsp fresh mint, minced
3 tbsp olive oil
1/2 tablespoon apple cider vinegar
1/2 tablespoon fresh lemon juice
1 clove garlic, minced (or garlic powder, to taste)
large pinch sea salt (or to taste)
black pepper and cayenne pepper, to taste
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