INGREDIENTS
1 14 ounce can
kidney beans, rinsed and drained, divided
1 14 ounce can
chickpeas, rinsed and drained, divided
2
avocados (peeled, pitted and diced)
1/2 cup
finely chopped red onion
1/2 cup
slivered almonds (roasted)
1/4 cup
olive oil
3 tbsp
soy-based “sour cream”
1 tbsp
white wine vinegar
1/4 tsp
salt
1/4 tsp
pepper
Hot sauce
Artisan Nut Thins (to serve)