BEAN AND PESTO SALAD

Serving: 2

Preparation time: 20 minutes

Calories: 1180kcal Protein: 51g Carbs: 87g Fat: 56g

This higher fat, lower carb salad is amazing to fix hormonal imbalances and protect your organs and joints. Of course, your protein is always covered in all of my recipes.

Ingredients

- 200g chickpeas

- 100g cooked quinoa

- 160g black beans

- 1⁄2 cup parsley

- 1/2 cup kale

- 2 tbsp sunflower seeds

- Salt and pepper

Dressing

- 50g pine nuts (or hazelnuts, walnuts)

- 30g basil

- 1 roasted garlic clove

- Juice of 1⁄2 lemon

- 1 tbsp nutritional yeast

- 1 tbsp olive oil and water

- Salt and pepper

Instructions:

Chickpea mix

1 - In a bowl add the chickpeas, cooked quinoa, black beans and kale. Mix well

2 - Chop parsley and add it to the chickpea mix with some salt and pepper too

3 - Mix again until everything is well combined

This is your bean mix.

Pesto

1 - In a blender add the pine nuts, basil leaves, garlic, lemon juice, nutritional yeast, oil, water,

salt and pepper

2 - Blitz until desired texture

To finish

1 - Combine the chickpea mix with the pesto, kind of using it as a dressing. Give it a taste to

make sure it has the right amount of salt and pepper.

To serve

1 - Place the chickpea and pesto salad in a bowl and serve with sunflower seeds

Enjoy!