As I’ve been weening from thyroid medication over the past 9 month, I’ve intentionally been trying to eat more beans (and fiber in general) lately to help my body with detoxing hormones. I have an auto immune disease, Hashimoto’s, that I’ve been working on naturally healing since 2009. I believe the root cause to be impaired detox pathways (I have a double mutation of MTHFR) therefore causing estrogen dominance. You can read more about my journey in this post here.
In other news, enjoy this light and tasty Mexican inspired bean salad! I sure did.
Directions: Preheat oven to 425 degrees. Toss chickpeas and jalapeños in 1 tbsp olive oil, cumin and paprika. Roast in an even layer on a sheet pan for 30 minutes. Once cooled, mix the chickpeas with the black beans, cilantro, avocado and green onions. In a small food processor, add the roasted jalapeños, lime juice, nutritional yeast, 2 tbsp olive oil and salt & pepper. Mix all together and chill in the fridge for at least 1/2 hour before serving!