Chickpea and Black Bean Salad
1 can Black Beans, drained and rinsed
1/2 pkg frozen chopped onions with red peppers
1/2 tsp cumin
12 tsp turmeric
1/2 tsp basil leaves
sea salt and ground black pepper to taste
2 Tbsp extra virgin olive oil
2 cups mixed kale, spinach, and red cabbage
In a large skillet over high heat, saute chickpeas and black beans in olive oil 5-7 minutes until heated through. Turn off heat, add seasonings, and cover until ready to serve over fresh salad greens. Enjoy!
Chickpea and Black Bean Salad makes a colorful and nutritious lunch or appetizer for any meal!