Black bean and chickpea salad

I’m living off of salads on these hot summer days when there is absolutely no convincing me to even boil a pot of water. This delicious, protein-and-vegetable-packed salad is a perfect summer recipe. I usually suggest cooking your own beans, but given the recent heat wave I strongly recommend you go with the canned variety. You’ll still break a sweat opening the cans, but it’s nothing like suffering over a boiling pot of beans for hours on end!

Black bean and chickpea salad

For the dressing:

• 1 clove garlic, finely minced
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons chopped basil
• 2 tablespoons chopped parsley
• 1 teaspoon soy sauce
• 1 teaspoon honey
• salt and pepper, to taste

For the salad:

• 1 – 15 oz can garbanzo beans (chickpeas), rinsed and drained
• 1 – 15 oz can black beans, rinsed and drained
• 1/2 of a red onion, diced
• 1 pint (270 g) cherry tomatoes, halved
• 1 cucumber, peeled, seeded and diced

Stir together the ingredients for the dressing. Taste and adjust seasonings as necessary.

In a separate bowl, toss the chickpeas, black beans, red onion, tomatoes and diced cucumber together. Pour dressing over and gently toss to combine. Refrigerate at least 30 minutes before serving.