Highly suggested salad made with beans and chickpeas

One of my favourite go-to salads is a highly suggested bean and chickpea salad that never fails to satisfy my taste buds. The combination of protein-packed beans, fibre-rich chickpeas, and an array of fresh vegetables creates a wholesome and nutritious dish that is both flavorful and satisfying.

bean chickpea salad

 I love how versatile this salad is, as it can be customized with different types of beans, such as black beans, kidney beans, or cannellini beans, adding variety and depth to the overall texture and flavour profile.

The process of making this salad is not only simple but also incredibly rewarding. After rinsing and draining the canned beans and chickpeas, I toss them together in a large bowl with diced red onions, colourful bell peppers, juicy cherry tomatoes, and finely chopped fresh herbs such as parsley or cilantro. A zesty dressing made from olive oil, lemon juice, garlic, cumin, salt, and pepper ties all the ingredients together beautifully. The result is a vibrant medley of colours and flavours that never fails to impress both visually and gastronomically.

bean chickpea salad

1 can of chickpeas

- 1 cup of black beans

- 1 bell pepper, diced

- 1/2 red onion, finely chopped

- 1/4 cup of fresh cilantro, chopped

- 2 tablespoons of olive oil

- 2 tablespoons of lemon juice

- Salt and pepper to taste


1. Rinse and drain the chickpeas and black beans.

2. In a large bowl, combine the chickpeas, black beans, diced bell pepper, chopped red onion, and cilantro.

3. Drizzle olive oil and lemon juice over the salad.

4. Season with salt and pepper to taste.

5. Toss everything together until well combined.

6. Chill in the refrigerator for at least 30 minutes before serving. Enjoy!

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