Fresh herb-flavored Middle Eastern chickpea and black bean salad. Really easy and energizing!
| Prep Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 2 ripe tomatoes, diced
- ½ red onion, diced
- ½ cup chopped fresh flat-leaf (Italian) parsley
- ¼ cup chopped fresh mint (Optional)
- 1 lemon, juiced
- 2 tablespoons extra-virgin olive oil, or to taste
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- salt and fresh coarsely ground black pepper to taste
Instructions
- Stir chickpeas, black beans, tomatoes, red onion, parsley, and mint together in a large bowl.
- Whisk lemon juice, olive oil, garlic, cumin, salt, and ground pepper together in a bowl; pour over chickpea mixture and toss to coat. Cover and refrigerate salad until flavors blend, about 30 minutes.
Reviews
so easy and simple yet so delicious! pairs so nicely with Mujadarrah and chicken. The only thing I did differently was to added dried mint out of convenience. don’t skip the mint! dried mint works just as well. keeper recipe
Used more lemon and added black olives.
Really good! I added some extra things that we like-green peppers, black olives and toasted couscous. Also added a bit more lemon juice. Really easy, healthy and refreshing.
A new family staple. I prepare from dry beans, using a little vegetable bouillon for their cooking. Fresh mint definitely adds to the flavor. As is, the recipe is a solid four stars; adding feta at serving time makes it five.
This salad is super tasty! Came across a different recipe that called for mint and jalapeno pepper and didn’t have any and for this recipe the mint was optional so I decided to make this one instead. Changed tomatoes to grape tomatoes, and red onion to regular sweet onion because I didn’t have any of those. Turned out great even with the minor changes. Def will make it again. Thanks for sharing!
Very good! I used dried parsley and dried mint, so I used them to taste. Nice and refreshing salad that I would make again! Thanks for sharing. 🙂