Description
A quick, flavorful, and healthy plant-based salad with chickpeas, black beans, fresh vegetables, and a zesty lime dressing. Perfect for meal prep or a light lunch.
Ingredients
Scale
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 red bell pepper, finely diced
- 1/2 red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 2 tablespoons lime juice (from about 1 lime)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
Instructions
- 1. In a medium-sized bowl, combine the rinsed and drained chickpeas and black beans. Gently toss them together to ensure they are evenly distributed.
- 2. To the bowl with the beans and chickpeas, add the finely diced red bell pepper, finely diced red onion, chopped fresh cilantro, and chopped fresh parsley.
- 3. In a separate small bowl, whisk together the olive oil, lime juice, chili powder, cumin, and garlic powder until well combined.
- 4. Pour the whisked dressing over the bean and vegetable mixture. Season with salt and freshly ground black pepper to your liking. Gently toss everything together until all ingredients are evenly coated with the dressing.
- 5. For the best flavor, cover the bowl and refrigerate the salad for at least 15-30 minutes before serving.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. This salad is best served cold or at room temperature and does not require reheating. Simply stir before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g