This is a recipe that gets better as it sits, is fast, cheap and easy to make, and is healthy and filling at the same time.
Right now, this is exactly the type of recipe that I want to have at the ready, that I can draw on when my mind is totally blank about what to keep in the fridge for lunch. Even more importantly for me, I love that this bean salad takes up a small amount of prep space and creates minimal mess. Now that I’m working in such a small kitchen, this has become a priority for me and I am making more and more recipes that don’t result in kitchen chaos (which happens very quickly and easily these days).
I have never found bean salad particularly appealing. The ones that I found in my fridge growing up were oddly sweet and had weird, soft, canned green beans in the mix. Instead, this bean salad is fresh, zingy, and so much more than each of its component parts. I am always awed by how good lemon juice and good quality olive oil can taste together, and with some extra spices and herbs, this salad has a depth of flavor that I would never expect from something so simple. Served with some toasted pita chips, it is the perfect lunch or mid-afternoon slump snack.
- Juice from 2 lemons
- 2 garlic cloves minced
- 1/2 red onion finely diced
- 1 to mato diced
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 few pinches of red chilli flakes
- 1.5 teaspoons sumac
- 440 g can chickpeas
- 440 g can black beans
- small handful italian parsley roughly chopped
- small handful cilantro roughly chopped
- salt and pepper to taste
- Mix all of the ingredients together in a bowl.
- Let the salad sit for at least 30 minutes. The longer it sits, the better it tastes!
Sami Berger is the author of My Second Breakfast, a mostly healthy, mostly vegetarian blog. Inspired by her travels and life in a new city, My Second Breakfast is a space to tell stories and experiment with sometimes new, sometimes familiar and most importantly, always delicious, flavours.