Did you know you can use our Zacusca in salads for that extra boost of nutrients?

This quick and easy, High Protein Keto Vegetarian Mexican Salad with Zacusca Chilli recipe is sure to keep you fuller for longer for half the calories. And that little kick is just what you need to keep you going!

So here it goes:

High Protein Keto Vegetarian Mexican Salad with Zacusca Chilli

This quick and easy, High Protein Keto Vegetarian Mexican Salad with Zacusca Chilli recipe is sure to keep you fuller for longer for half the calories. And that little kick is just what you need to keep you going!

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Prep Time 10 minutes mins

Servings: 2

Ingredients Method

Ingredients

  

• 1/2 can chickpeas (drained and rinsed)
• 1 can black beans (drained and rinsed)
• 4 tbsp Zacusca Chilli
• 1 tsp extra virgin olive oil
• 1/2 cup chopped red onion
• 1 large handful diced fresh parsley
• 1/2 cup frozen corn kernels
• 1/2 cup fresh diced tomatoes
• 2 cups leafy mix
• 1 large ripe avocado
• 1 tbsp paprika seasoning
• shaved parmesan (optional)
• salt and pepper to taste
• the juice from 2 lemon wedges

Method

 

1. In a hot pan, heat up 1 tsp extra virgin olive oil and fry iff the onion until translucent and fragrant.
2. Add the chickpeas, black beans ans corn kernels and season with paprika and salt and pepper. Add 1 tbsp of Zacusca Chilli and stir until warmed through. Add a good handful of parsley and stir for 30 seconds.
3. Start plating by adding to a bowl: 1 cup leafy mix, half the bean mixture, 1/2 chopped avocado, 1/4 cup diced tomato, shaved parmesan (optional if you want it vegan), and last but not least, a good dollop of Zacusca Chilli (you can swap it for Zacusca Eggplant if you don’t like spice) and enjoy! A great quick and easy protein packed lunch that is low in calories, keto friendly and ready in minutes! Ole!

And once again, Zacusca for the win!

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