Vegan Chickpeas and Black Beans Salad Recipe

Explore the delightful flavors of this vibrant vegan chickpeas and black beans salad. Packed with protein, fiber, and essential nutrients, this salad offers a refreshing and satisfying dish perfect for any meal. Whether you’re looking for a healthy lunch option, a side dish for a barbecue, or a colorful addition to your dinner table, this recipe is sure to impress. Follow these detailed steps to create this nutritious salad at home.

Ingredients:

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 red bell pepper, diced
  • 1/4 red onion, thinly sliced
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • Optional: avocado slices for garnish

Instructions:

  1. Prepare the Ingredients: Start by draining and rinsing the chickpeas and black beans under cold water. Transfer them to a large mixing bowl.
  2. Chop the Vegetables: Prepare the cherry tomatoes by halving them, dice the cucumber and red bell pepper, and thinly slice the red onion. Chop the fresh parsley and cilantro.
  3. Combine Ingredients: Add the cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and cilantro to the bowl with the chickpeas and black beans.
  4. Prepare the Dressing: In a small bowl, whisk together the lemon juice, olive oil, balsamic vinegar, ground cumin, paprika, salt, and pepper until well combined.
  5. Dress the Salad: Pour the dressing over the chickpea and black bean mixture. Gently toss everything together until all ingredients are evenly coated with the dressing.
  6. Chill (Optional): For optimal flavor, refrigerate the salad for at least 30 minutes to allow the flavors to meld together. This step is optional but recommended.
  7. Serve: Transfer the vegan chickpeas and black beans salad to a serving platter or individual plates. If desired, garnish with avocado slices for extra creaminess and presentation.

Nutritional Information:

  • This recipe makes approximately 4 servings.
  • Nutritional values per serving:
    • Calories: 250
    • Total Fat: 9g
    • Saturated Fat: 1g
    • Cholesterol: 0mg
    • Sodium: 400mg
    • Total Carbohydrates: 33g
    • Dietary Fiber: 10g
    • Sugars: 4g
    • Protein: 10g

SmartPoints (WW Points):

  • Each serving of this vegan chickpeas and black beans salad is calculated to be 6 SmartPoints.

Additional Tips:

  • Variations: Customize this salad by adding or substituting ingredients such as diced avocado, chopped green onions, or a sprinkle of nutritional yeast for extra flavor.
  • Make-Ahead: This salad can be prepared ahead of time and stored in an airtight container in the refrigerator for up to 2 days. Add avocado just before serving to prevent browning.
  • Serve Suggestions: Enjoy this salad as a main dish for a light lunch or dinner, or as a side to grilled tofu, tempeh, or your favorite vegan protein.
  • Health Benefits: Chickpeas and black beans are rich in protein and fiber, which promote satiety and digestive health. They also provide essential vitamins and minerals such as iron and folate.

This vegan chickpeas and black beans salad is not only nutritious but also bursting with fresh flavors and textures. Whether you’re a dedicated vegan or simply looking to incorporate more plant-based meals into your diet, this recipe offers a delicious and satisfying option that’s easy to prepare and enjoy.