Middle Eastern Chickpea and Black Bean Salad

February 20, 2017

This Middle Eastern Chickpea and Black Bean Salad is a super simple vegan lunch that can be thrown together in no time! Just mix up the dressing, mix up the salad, mix them together, and you’re done. It really doesn’t get any easier than this.

The salad is delicious just as it is but the original recipe recommends adding feta cheese and/or avocado slices so feel free.

In other news, I had quite a bit of interest in the last yoga challenge I joined by Allie, The Journey Junkie.  That one was for a yoga boot camp and I included a link to it in this oatmeal recipe. You can still sign up for that one anytime.

But. Allie has just announced a brand new challenge that I’d like to share with any who are interested. This one focuses more on a mind-body connection than any of her previous challenges. It’s a totally free 7 day challenge that will include 7 yoga practices + 5 guided meditations and other tips. The only catch is you have to sign up by February 26th!

You can sign up right here.

As I mentioned before in the previous post, I don’t receive any incentive from The Journey Junkie whatsoever. I just like to share things that I love with the wonderful people who visit this site. I’ve done several challenges with Allie now and I know this one will be awesome, just like the previous ones.

vegan, chickpea and black bean saladOk, back to the recipe. Rinse the beans until they are no longer foamy and mix them with the red onion and tomatoes. All that leaves is whisking together the dressing and pouring it over the bean mixture.

I forgot the second tsp of honey in the dressing but it’s still delicious with only one.

I’m not exactly sure why this recipe is considered ‘Middle Eastern’ as I haven’t seen anything like it on any menus around Kuwait or other Middle East countries. It doesn’t include any spices that are predominately used in the Middle East either. And, like I’ve mentioned before, black beans can be pretty hard to find here and when you do find them they are always the most expensive bean. Nevertheless, this salad is delicious. And you definitely cannot beat the prep time.

Print Recipe
Middle Eastern Chickpea and Bean Salad
A quick and delicious vegan lunch salad with lots of protein and fiber.
vegan, middle eastern chickpea and black bean salad
Prep Time 15 minutes
Servings
servings
Ingredients
For the Salad
For the Dressing
Optional Toppings
Prep Time 15 minutes
Servings
servings
Ingredients
For the Salad
For the Dressing
Optional Toppings
vegan, middle eastern chickpea and black bean salad
Instructions
  1. Whisk together all dressing ingredients.
  2. Mix salad ingredients together in large bowl.
  3. Pour dressing over salad and mix well.
  4. Refrigerate at least 30 minutes prior to serving to allow dressing to absorb into salad.
  5. Top with avocado slices or feta cheese if desired.
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vegan bean saladHere’s the Nutrition Breakdown:
  •   326 calories, 19 grams protein, 7 grams fat, 48 grams carbohydrate, 17 grams fiber

I’d love to know what you think if you try this one and also if you’re thinking about joining Allie’s new challenge!

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