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.

1 Comment

  • Yes ma’am! This sounds perfect & is simple enough that even I can try! Happy 4th of July ! XO

Leave a Reply