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Black Bean & Chickpea Salad

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. 


  • 1 can black beans drained, rinsed and patted dry
  • 1 can chickpeas drained, rinsed and patted dry
  • 2 limes
  • 3 tbsp olive oil
  • 2 1/4 tsp nutritional yeast
  • 1 1/2 tsp agave (optional, I try to eliminate sweeteners where I can)
  • 1 1/4 tsp cumin
  • 3/4 tsp paprika
  • 2 jalapeños, halved and seeded
  • 1/2 cup cilantro
  • 2 handfuls spinach, copped 
  • 1 large avocado diced
  • 1/3 cup green onions (optional- I’m not a big onion gal)
  • Salt & Pepper to taste

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!