Chickpea & Bean Salad

This healthy salad can be served as a side dish, an appetizer, in a wrap, mashed on a sandwich or as a dip, with crackers and chips. It’s light, healthy, and can meet many dietary needs: gluten-free, vegan, and vegetarian. Perfect for any occasion.


  • 2 x 400 gr (15oz) cans chickpea beans, rinsed and drained
  • 2 x 400 gr (15oz) cans black beans, rinsed and drained
  • 1/2 cup chopped onion 
  • 1 jalapeno finely chopped (optional)
  • 1/2 cup sun dried tomatoes (best if in oil in a jar)
  • 1 pint cherry tomatoes cut in half
  • 1/3 cup fresh dill chopped
  • 1/3 cup fresh basil chopped (or mint)
  • 1/3 cup fresh parsley, chopped
  • 1/4 cup lemon juice
  • 1/3 cup extra-virgin olive oil
  • 2 cloves garlic pressed
  • 3 tbsp. apple cider vinegar
  • Salt and pepper to taste
  • Feta cheese (optional)


  1. In a medium bowl, mix together the chickpeas, black beans, onion, jalepeno pepper, sun dried tomatoes, tomatoes, and herbs
  2. Whisk together the lemon juice, olive oil, garlic, vinegar, and salt and pepper
  3. Drizzle the dressing over the salad mixture and stir lightly
  4. Refrigerate salad several hours or overnight to meld flavors
  5. Option to add feta cheese

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