Black Bean and Chickpea Salad
A delicious black bean salad with chickpeas and fresh vegetables, filling and delightful to have as a side dish or vegan lunch.
Servings: 5 cups
Calories: 199kcal
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.
Nutrition
Calories: 199kcal | Carbohydrates: 20g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 9mg | Potassium: 513mg | Fiber: 8g | Sugar: 2g | Vitamin A: 717IU | Vitamin C: 32mg | Calcium: 32mg | Iron: 2mg