Directions
- 1Rinse and drain one can of garbanzo beans and one can of chickpeas.
- 2Chop up two bell peppers and mince one jalapeno.
- 3Finely chop one red onion and a bunch of cilantro.
- 4Add the rinsed and drained beans, chopped vegetables, and chopped cilantro to a large bowl.
- 5Cut up one block of Monterey Jack cheese and one block of mild cheddar cheese and add them to the bowl.
- 6Grill enchilada sauce marinated chicken thighs.
- 7Chop up the grilled chicken thighs and add them to the bowl.
- 8Make a dressing with leftover enchilada sauce, lime juice, and a tiny bit of mustard.
- 9Pour the dressing over the salad, then add avocado on the side and toss.
Ingredients
- 1 can garbanzo beans
- 1 can chickpeas
- 2 bell peppers
- 1 jalapeno
- 1 red onion
- 1 bunch cilantro
- 1 container cherry tomatoes
- 1 block Monterey Jack cheese
- 1 block cheddar cheese
- 1 serving enchilada sauce marinated chicken thighs
- 1 serving enchilada sauce
- 1 lime
- 1 tiny bit mustard
- 1 serving avocado
Equipment
can openerknifecutting boardbowlgrilllime juicer
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