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