Recipe at a glance:
Portfolio Diet Score: 4.5 points per serving
- Nuts & Seeds: 1 point
- Plant Protein: 2 points
- Oils (MUFAs): 1.5 points
Nutrition Information
| Calories | 511.8 kcal | Monounsaturated Fat | 10.7 g |
| Protein | 20.7 g | Polyunsaturated Fat | 6.5 g |
| Bean Protein | 18.3 g | Total Carbohydrate | 63.6 g |
| Soy Protein | 0 g | Dietary Fibre | 21.4 g |
| Fat | 20.7 g | Viscous Fibre | 0 g |
| Saturated Fat | 1.9 g |
Black Bean Salad
Description
Portfolio Diet Score: 4.5 points per serving
- Nuts & Seeds: 1 point
- Plant Protein: 2 points
- Oils (MUFAs): 1.5 point
Ingredients
Bean Salad
Roasted Chickpea Topping
Instructions
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In a large bowl, add the black beans, chopped red pepper, pumpkin seeds, canola oil, and vinegar. Mix.
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When ready to serve, mix in the roasted chickpeas. Save these for last to ensure they stay crunchy.
Note
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If you are trying this recipe with dry beans – soak and cook your beans and use 315g of cooked black beans for this recipe.
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Roast your own chickpeas at home! Click here to link to the recipe for Roasted Chickpeas.
- If you do not have time to make your own roasted chickpeas, find low sodium roasted chickpeas in store or use canned chickpeas without roasting!
- Make the bean salad ahead of time and store portions in Tupperware or mason jars for easy, grab and go meals. Store in fridge for up to 3-4 days.
- Reminder: store the roasted chickpeas separately at room temperature for optimal crunch.
Nuts & Seeds, Plant Protein, Oils (MUFAs)
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