Recipe: Anna Chalikia (
Ingredients
For the dressing:
- 30 g apple cider vinegar
- 45 g olive oil
- 20 g AMINO ANIMO Sunflower Protein
- 15 g maple syrup or agave syrup or honey
- ½ tsp garlic powder
- ¼ tsp salt
- Freshly ground black pepper
- ¼ tsp oregano
- 40–50 g water
For the salad:
- 300 g cooked chickpeas
- 240 g cooked red kidney beans or other beans of your choice
- ½ dry onion, finely chopped
- 1 bell pepper of your choice, diced
- 1 medium carrot, coarsely grated
- 1 cucumber (Knossos type), deseeded and diced
- 100–120 g cherry tomatoes, sliced
- 8 olives of your choice, roughly chopped
- Raw or lightly toasted sunflower seeds, for serving (optional)
Preparation
- Prepare the dressing by blending the apple cider vinegar, olive oil, AMINO ANIMO Sunflower Protein, liquid sweetener, garlic powder, salt, freshly ground black pepper, oregano, and water in a food processor or blender until smooth.
- In a large mixing bowl, combine the chickpeas, beans, onion, bell pepper, carrot, cucumber, cherry tomatoes, olives, parsley, and ⅔ of the dressing. Gently toss all the ingredients together. Serve immediately with a little extra dressing, or store the salad covered in the refrigerator until ready to serve.
- Store the dressing (separately) in the refrigerator for up to 4–5 days, or the dressed salad for up to 3 days.
*Each serving provides 19 g of plant-based protein and 402.7 kcal, without the addition of sunflower seeds. With the addition of ½ tbsp raw sunflower seeds per serving, add approximately 1 g of plant-based protein and 20–23 kcal.