For best flavor, chill at least 30 minutes before serving. Adjust seasoning after refrigeration if needed. Add avocado just before serving to prevent browning.
A vibrant and protein-packed bean salad featuring chickpeas, colorful vegetables, and a zesty homemade dressing perfect for meal prep or gatherings.
Ingredients
Scale
1 can (15 oz / 425 g) chickpeas, drained and rinsed
1 can (15 oz / 425 g) red kidney beans, drained and rinsed
1 can (15 oz / 425 g) black beans, drained and rinsed
1 cup cherry tomatoes (150 g), halved
1 cup cucumber (150 g), diced
1/2 cup red bell pepper (75 g), diced
1/3 cup red onion (50 g), finely chopped
1/4 cup fresh parsley (15 g), chopped
1/4 cup extra virgin olive oil (60 ml)
3 tablespoons fresh lemon juice (45 ml)
1 tablespoon red wine vinegar (15 ml)
1 teaspoon Dijon mustard (5 g)
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
Instructions
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Drain and rinse all beans thoroughly.
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Chop tomatoes, cucumber, bell pepper, onion, and parsley.
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Whisk together olive oil, lemon juice, vinegar, mustard, garlic, salt, pepper, and oregano.
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Combine beans and vegetables in a large bowl.
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Pour dressing over the salad and toss gently to coat.
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Refrigerate for at least 30 minutes before serving.