Ingredients:

  • 1 can (15 oz) chickpeas, drained and rinsed (425 g)
  • 1 can (15 oz) black beans, drained and rinsed (425 g)
  • 1 cup cherry tomatoes, halved (150 g)
  • 1 bell pepper, diced (about 150 g)
  • ½ red onion, finely chopped (75 g)
  • 1 avocado, diced
  • ¼ cup fresh parsley, chopped (15 g)
  • ¼ cup extra virgin olive oil (60 ml)
  • 2 tablespoons red wine vinegar (30 ml)
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard (5 g)
  • Salt and pepper to taste

Instructions:

  1. Drain and rinse the chickpeas and black beans. Halve the cherry tomatoes, dice the bell pepper, chop the red onion, and slice the avocado.
  2. In a large mixing bowl, add the chickpeas, black beans, tomatoes, bell pepper, red onion, avocado, and parsley.
  3. In a separate bowl, whisk together olive oil, red wine vinegar, garlic, Dijon mustard, salt, and pepper until emulsified.
  4. Pour the dressing over the bean mixture. Gently toss until all ingredients are well-coated.
  5. Sample the salad and adjust seasoning if necessary.
  6. Enjoy the salad fresh, or refrigerate for 30 minutes to meld the flavors.