fresh, protein-rich Middle Eastern-inspired bean salad made with chickpeas, black beans, herbs, and a bright lemon dressing. It’s excellent as a side dish, light lunch, or meal-prep option.
Servings
4–6 servings
Prep Time
20 minutes
Ingredients
For the Salad
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- ½ red bell pepper, finely diced
- ¼ red onion, finely chopped
- ½ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped (optional but recommended)
For the Dressing
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- Pinch of red pepper flakes (optional)
Instructions
1. Prepare the Vegetables
- Drain and rinse the chickpeas and black beans thoroughly.
- Dice the cucumber, bell pepper, and onion.
- Halve the cherry tomatoes.
- Chop the parsley and mint.
2. Make the Dressing
In a small bowl or jar, combine:
- Olive oil
- Lemon juice
- Red wine vinegar
- Garlic
- Cumin
- Paprika
- Salt
- Black pepper
- Red pepper flakes (if using)
Whisk or shake until fully emulsified.
3. Assemble the Salad
In a large mixing bowl, combine:
- Chickpeas
- Black beans
- Tomatoes
- Cucumber
- Bell pepper
- Red onion
- Parsley
- Mint
Pour the dressing over the salad and toss gently until everything is evenly coated.
4. Chill and Serve
- Let the salad rest for at least 15–30 minutes in the refrigerator.
- Taste and adjust seasoning if needed.
- Serve chilled or at room temperature.
Optional Add-Ins
- Diced avocado
- Chopped green onions
- Pomegranate seeds
- Toasted pine nuts or almonds
- Diced jalapeño for extra heat
Storage
- Keeps well in an airtight container in the refrigerator for up to 4 days.
- The flavor often improves after several hours as the beans absorb the dressing.
Approximate Nutrition (per serving, 6 servings)
- Calories: 190–220
- Protein: 8–10 g
- Fiber: 7–9 g
- Fat: 7–9 g
- Carbohydrates: 22–26 g
