This high-protein vegan salad gets a hint of sweetness from mango and corn. It's easy to make in 10 minutes. It makes the perfect lunch or dinner salad, as a complete meal.
Prep Time 10 minutes
Cooking Time 15 minutes
Yields 4-6 Servings
Ingredients
2 cans of Garbanzo Beans (15oz each), drained
2 Tbsp Olive Oil
2 cloves of garlic, minced
1 red onion, diced
1 large bunch of kale, roughly chopped
1 whole mango, peeled and diced
1 can of corn (15oz), drained
1 large English Cucumber, diced, leave skin on for extra fiber
Salad Dressing
1/3 cup of tahini
Lemon Juice (2 whole lemons)
1/4 cup Red Wine Vinegar
2 tbsp cumin powder
Salt and pepper
Optional - serve topped with pumpkin seeds and premade falafels
Directions
Rince garbanzo beans and corn, add to a large mixing bowl
Add chopped up ingredients to a bowl (mango, cucumber, kale, garlic and red onion)
Prepare salad dressing in a small bowl, mix well and pour over the rest of ingredients.
Mix well and serve immediately. Note, salad will keep in the refrigerator for a few days.
Optional- sprinkle with pumpkin seeds and serve with premade falafels for additional protein.
Enjoy
