Colorful Chickpea And Black Bean Salad Food

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CHICKPEA AND BLACK BEAN SALAD RECIPE BY TASTY



Chickpea And Black Bean Salad Recipe by Tasty image

Here's what you need: black beans, chickpeas, red onion, cherry tomatoes, fresh parsley, fresh mint, olive oil, apple cider vinegar, lemon juice, salt, pepper, feta cheese

Provided by Tasty

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 12

2 cans black beans, drained and rinsed
2 cans chickpeas, drained and rinsed
½ red onion, chopped
20 cherry tomatoes, halved
½ cup fresh parsley, chopped
½ cup fresh mint, chopped
¼ cup olive oil
¼ cup apple cider vinegar
¼ cup lemon juice
salt, to taste
pepper, to taste
feta cheese, crumbled, to taste

Steps:

  • In a large bowl, combine the chickpeas, black beans, red onion, cherry tomatoes, fresh parsley, and fresh mint.
  • In a small bowl, mix together olive oil, vinegar, lemon juice, salt, and pepper.
  • Pour over the salad and toss to coat.
  • Top with crumbled feta cheese.
  • Enjoy!

Nutrition Facts : Calories 631 calories, Carbohydrate 89 grams, Fat 19 grams, Fiber 30 grams, Protein 29 grams, Sugar 12 grams

MIDDLE EASTERN CHICKPEA & BLACK BEAN SALAD



Middle Eastern Chickpea & Black Bean Salad image

A healthy middle-eastern inspired salad with black beans and chickpeas! Tasty, delicious and super easy to make!

Provided by Monique of AmbitiousKitchen.com

Categories     Gluten Free     Grain Free     Healthy     Lunch     Salad     Vegetarian

Time 10m

Number Of Ingredients 14

FOR THE DRESSING:
2 cloves garlic, minced
1/4 cup fresh lemon juice
3 tablespoons olive oil
1 teaspoon sugar or maple syrup
Salt and pepper, to taste
FOR THE SALAD:
1 - 15 oz can garbanzo beans (chickpeas), rinsed and drained
1 - 15 oz can black beans, rinsed and drained
1/2 cup diced red onion
1 pint grape tomatoes (or mini heirloom!), halved
1/4 cup chopped basil
1/4 cup chopped mint
1/4 cup chopped parsley

Steps:

  • In a medium bowl, whisk together all dressing ingredients: garlic, lemon juice, olive oil and sugar. Taste, add salt and pepper, and adjust seasonings as necessary.
  • In a separate large bowl, toss chickpeas, black beans, red onion, tomatoes, basil, parsley and mint together. Pour dressing over and gently toss to combine. Refrigerate 30 minutes before serving to allow flavors to soak in. Sprinkle avocado on top if desired.

Nutrition Facts : ServingSize 1 serving, Calories 245 kcal, Carbohydrate 35.8 g, Protein 14 g, Fat 5.4 g, Fiber 12.4 g, Sugar 4.2 g

COLORFUL CHICKPEA AND BLACK BEAN SALAD



Colorful Chickpea and Black Bean Salad image

This is really more of a "chickpea compote!" I love this and make it with tons of variations. Here's the basic recipe. I serve these with toasted pita triangles brushed with olive oil and dusted with cumin and kosher salt. this is great for informal gatherings or parties when you need to bring a dish. You could easily make lots of this and I often do. Mmmm!! Add the peppers if you want--just depends on whether you like peppers! the ingredients say red and green ones, but I've added orange and yellow as well. This is an add/delete kind of recipe--keep changing it little by little as you make it!

Provided by spatchcock

Categories     Black Beans

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 12

6 -8 roma tomatoes, diced
2 -3 limes, juice of
1 medium red onion, medium dice
1 -2 cup canned chick-peas, drained
1 -2 cup canned black beans, drained
1 -2 tablespoon olive oil (or more to taste)
kosher salt
fresh ground black pepper
2 -4 minced garlic cloves (to taste) (optional)
green pepper, diced (optional)
red pepper, diced (optional)
1 -2 green onion, sliced thin (optional)

Steps:

  • Mix together all ingredients.
  • Marinate for at least an hour--but I usually can't wait if it's just for me!

CHICKPEA AND BLACK BEAN SALAD



Chickpea and Black Bean Salad image

This Chickpea and Black Bean Salad is rich, refreshing and packed with proteins and fibers; a perfect dish that nourishes and keeps you full.

Provided by Adriana Z.

Time 15m

Number Of Ingredients 14

250 g Chickpeas (cooked; 1 400g/15oz can, drained)
250 g Black Beans (cooked; 400g/15oz can, drained)
100 g Cooked Beetroot (steamed, roasted or jarred)
3 Salad Tomatoes
1 Red Onion
1 Yellow Pepper
1/2 British Cucumber (deseeded)
1/4 Romaine Lettuce
3 tbsp Extra Virgin Olive Oil
1 Lemon (juice; around 2 tbsp)
1 Lime (juice; around 1 tbsp)
1.5 tsp dried Oregano
1 tsp Salt
1/2 tsp Black Pepper

Steps:

  • Drain the chickpeas and the black beans, rinse well under the water and add to a bowl.
  • Chop all the veggies into bite sized pieces and add to the bowl along with the beans.
  • Combine all the ingredients for the dressing in a mason jar and shake well until the liquid turns opaque.
  • Pour the dressing over the salad and toss until the vinaigrette is equally distributed.
  • Serve straight away.

Nutrition Facts : Calories 344 kcal, Carbohydrate 48 g, Protein 14 g, Fat 13 g, SaturatedFat 2 g, Fiber 15 g, Sugar 10 g, ServingSize 1 serving

BLACK BEAN CHICKPEA SALAD



Black Bean Chickpea Salad image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons black sesame seeds
Pinch sea salt
Pinch black pepper
Pinch ground cumin
4 fresh scallions, thinly sliced on a bias
3 Roma tomatoes, diced
1 large avocado, pitted and diced
One 15-ounce can (about 1 3/4 cups) black beans, drained and rinsed
One 15-ounce can (about 1 cup) chickpeas, drained and rinsed
1 large ear sweet corn, kernels cut off
1 small jalapeno, minced
1 lime, juiced
1 red bell pepper, seeded and diced
One medium jicama root, peeled and sliced into flat rounds or half moons

Steps:

  • Combine the sesame seeds, salt pepper, cumin, scallions, tomatoes, avocado, black beans, chickpeas, corn, jalapeno, lime juice and pepper in a medium mixing bowl. Serve immediately, with fresh jicama rounds.

CHICKPEA AND BLACK BEAN SALAD WITH CHILI LIME DRESSING



Chickpea and Black Bean Salad With Chili Lime Dressing image

I got the concept of this recipe from a Canadian Living magazine, but changed it around a bit....cut the oil and kicked up the seasonings I liked it so much, I was having it for breakfast.

Provided by Abby Girl

Categories     Black Beans

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 14

2 cups green beans, chopped
1 (19 ounce) can chickpeas, rinsed and drained
1 (19 ounce) can black beans, rinsed and drained
1 orange bell pepper, diced
1 cup corn kernel
2 green onions, sliced
1/4 cup fresh coriander or 1/4 cup parsley, chopped
2 tablespoons olive oil
1 teaspoon lime rind, grated
1 1/2-2 teaspoons lime juice
2 teaspoons chili powder
1 teaspoon sugar
1/4 teaspoon salt
pepper

Steps:

  • In saucepan, bring water to a boil. Add green beans and cook until tender crisp, about 5 minutes. (If using frozen corn, add to the beans and cook for 1 minute) Drain and chill in cold water; drain and set aside.
  • Drain and rinse chickpeas and black beans thoroughly; place in a large bowl. Add orange pepper, corn and onions; set aside.
  • CHILI LIME DRESSING: Combine the ingredients; pour over the beans and toss to coat (Can be made ahead: cover and chill for up to 24 hours).
  • Adjust seasoning to personal preference.
  • Options:
  • Add/or change to red pepper.
  • Add/or change to red kidney beans.

CHICKPEA AND EDAMAME SALAD



Chickpea and Edamame Salad image

A sweet and tangy combination of protein-filled beans and flavorful veggies. This salad tastes better when left refrigerated overnight or longer but can be eaten immediately.

Provided by Jenny

Categories     Salad     Beans

Time 15m

Yield 8

Number Of Ingredients 13

2 cups shelled edamame (green soybeans)
2 cups cooked chickpeas
⅓ cup minced red onion
⅓ cup minced red bell pepper
⅓ cup minced carrot
¼ cup sunflower seeds
¼ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
⅓ cup olive oil
⅓ cup honey
⅓ cup apple cider vinegar
2 tablespoons mayonnaise
¼ teaspoon celery salt, or more to taste
⅛ teaspoon cayenne pepper, or more to taste

Steps:

  • Mix edamame, chickpeas, red onion, red bell pepper, carrot, sunflower seeds, dried cranberries, olive oil, honey, vinegar, mayonnaise, celery salt, and cayenne pepper together in a large bowl.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 30.1 g, Cholesterol 1.3 mg, Fat 12.5 g, Fiber 3.3 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 250.8 mg, Sugar 14.9 g

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