Black bean and chickpea salad loaded with flavor and simple to make. Easily make it for your next picnic, barbecue or as a side dish with dinner tonight.
Fresh veggies like red onions, sweet bell peppers and cherry tomatoes are chopped up and combined with black beans, garbanzo beans (chickpeas) and a 2 minute dressing, you won't believe just how wonderful the flavor of this bean salad is going to taste!
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❤️ Why You'll Love It
- Healthy side dish
- Easy vegan lunch idea
- Perfect for potlucks, BBQs or picnics
- Versatile salad recipe
Family potlucks just got even better with this black bean and chickpea salad. Easily double the recipe as this is going to be one dish that everyone will come back for more.
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- In a large bowl combine chickpeas, black beans, bell pepper, onion, tomatoes and cilantro.
- In a small jar with a lid add olive oil, lime juice, salt and garlic. Close the lid and shake the jar to combine.
- Pour the dressing over and toss the ingredients well to coat.
- Lightly mix in diced avocado right before serving.
💡Tips
- This recipe is very versatile, you can use any bell pepper of choice, my favorite is red bell pepper as it gives a hint of sweetness.
- Avocado is added at the end so it does not get mushy while you toss the rest of the ingredients.
- I love using lime in this recipe but lemon juice work as well.
🧺 Storage
Leftover black bean and chickpea salad can be stored in the refrigerator for up to 4 days in an airtight container.
⌛ Make Ahead
This salad is even better after it sets for a couple of hours. You can make it ahead, cover and refrigerate for up to 24 hours just add the avocado when you are about to serve it.
🍽️ Serve With
- This delicious black bean salad can be served with grilled meats or a side of bread or just as is topped with some feta cheese or more avocado.
- Serve with some pita chips, tortilla chips or make homemade doritos for a delicious change.
👩🍳 Variations
- Mix in a finely diced jalapeño for extra heat.
- Use a mix of bell pepper for extra color and taste.
- Add in lime zest for more citrus flavor.
- Add in a splash of vinegar, about a tablespoon, vinegar and lime work well together.
- Add a handful of feta cheese if you would like to.
- Swap out the beans for your favorite.
💬 FAQs
You can help keep chopped avocado from browning by putting it in a water. Add the chopped avocado just before serving.
Canned black beans do not need to be cooked as they come fully cooked unlike dry beans.
📣 Related Recipes
- Ditalini pasta salad is an easy side dish and a family favorite. It also works as a light dinner especially during hot summer nights.
- Here is a refreshing Mediterranean watermelon salad with arugula, feta and mint. This salad stands out at potlucks and disappears fast.
- Here is a 20-minute edamame quinoa salad with fresh vegetables and tangy dressing. This salad works great as a side dish or lunches for the whole week.
- Zesty Italian Pasta Salad is easy to make tossed in a delicious homemade dressing, you'll love this recipe!
More Bean Salads
- White Bean Salad is a satisfying and protein-packed salad with a harmonious balance of flavors. Creamy white beans with fresh vegetables and zesty vinaigrette make for a refreshing and nutritious dish.
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🥣 Equipment
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Black Bean and Chickpea Salad
Ingredients
- 1 can chickpeas (15.5 oz) drained
- 1 can black beans (15.5 oz) drained
- ½ small red onion diced
- ½ bell pepper diced
- 1 avocado diced
- 10 cherry tomatoes quartered
- ½ cup cilantro leaves chopped
- 1 garlic clove minced
- 1 juice of lime
- 2 Tablespoons olive oil
- salt to taste
Instructions
- In a large bowl combine chickpeas, black beans, bell pepper, onion, tomatoes and cilantro.
- In a small jar with a lid add olive oil, lime juice, salt and garlic. Close the lid and shake to combine.
- Pour the dressing over and toss the ingredients well to coat.
- Lightly mix in diced avocado right before serving.
Notes
- This recipe is very versatile, you can use any bell pepper of choice, my favorite is red bell pepper as it gives a hint of sweetness.
- Avocado is added at the end so it does not get mushy while you toss the rest of the ingredients.
- For more tips and variations chicken the post above.
- Please check the nutrition disclaimer policy.
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