Description
A bright and fresh salad combining chickpeas, black beans, crunchy vegetables, and a zesty lemon-cumin dressing. Perfect for lunches, potlucks, or light dinners.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1 small red onion, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large bowl, combine the chickpeas and black beans. Drain and rinse both cans well to reduce sodium and freshen the beans. Pat them dry if you want a less watery salad.
- Add the diced red bell pepper, cucumber, red onion, cherry tomatoes, and chopped cilantro to the bowl with the beans. Toss gently so the vegetables stay crisp and evenly distributed.
- In a small bowl, whisk together the olive oil, lemon juice, cumin, salt, and pepper until smooth. Taste and adjust seasoning; add more lemon if you want extra brightness or more cumin for warmth.
- Pour the dressing over the salad and toss to combine. Serve immediately for the freshest crunch, or refrigerate for an hour to let the flavors meld and for a slightly softer texture.
Notes
Rinse canned beans well to improve flavor and texture. For best results, store dressing separately and toss just before serving if you plan to keep it for several days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg