🥄Ingredients:
For the dressing:
🔸1 clove garlic, minced
🔸1/4 cup fresh lemon juice
🔸3 tablespoons olive oil
🔸1 teaspoon sugar or maple syrup
🔸Salt and pepper, to taste
For the salad:
🔸1 can (15 oz) chickpeas, rinsed and drained
🔸1 can (15 oz) black beans, rinsed and drained
🔸1/2 cup diced red onion
🔸1 pint grape tomatoes (or mini heirloom tomatoes), halved
🔸1/4 cup chopped basil
🔸1/4 cup chopped parsley
Optional: sliced avocado for topping
🥄Instructions:
In a medium bowl, whisk together the minced garlic, fresh lemon juice, olive oil, sugar or maple syrup, salt, and pepper to make the dressing. Taste and adjust seasonings as needed.
In a large separate bowl, combine the black beans, chickpeas, diced red onion, halved grape tomatoes, chopped basil, and parsley.
Pour the dressing over the salad ingredients and gently toss to combine, ensuring everything is well coated. Refrigerate the salad for 30 minutes to allow the flavors to meld together.
Optional: Before serving, top the salad with sliced avocado for added creaminess.