Description
A bright and refreshing salad that comes together in minutes, featuring a medley of beans tossed in a zesty lemon, sumac, and fresh herb dressing. It’s an ideal make-ahead side dish or light lunch.
Ingredients
Scale
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- Juice from 2 lemons
- 2 garlic cloves, minced
- 1/2 red onion, finely diced
- 1 medium tomato, diced
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- A few pinches of red chili flakes
- 1 1/2 teaspoons sumac
- A small handful of fresh Italian parsley, roughly chopped
- A small handful of fresh cilantro, roughly chopped
- Salt and freshly ground black pepper to taste
Instructions
- Drain and rinse both cans of beans. Let them drain thoroughly in a colander while you prep the remaining ingredients.
- In a small bowl, whisk together the lemon juice, olive oil, apple cider vinegar, minced garlic, sumac, and red chili flakes until well combined.
- Finely dice the red onion and tomato. Roughly chop the parsley and cilantro.
- In a large bowl, combine the chickpeas, black beans, diced red onion, diced tomato, parsley, and cilantro. Pour the dressing over the top and toss gently to coat.
- Season with salt and pepper. Cover and let the salad sit at room temperature for at least 30 minutes before serving. The longer it marinates, the better the flavors develop.
Notes
This salad gets better as it sits, so it’s ideal for making ahead of time. Store in the refrigerator for up to 3 days. Feel free to substitute any canned beans you have on hand. Serve with toasted pita chips for added crunch.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4 grams
- Sodium: 300 mg
- Fat: 8 grams
- Carbohydrates: 22 grams
- Fiber: 6 grams
- Protein: 6 grams
- Cholesterol: 0 mg