This Chickpea and Black Bean Salad (aka Cowboy salad) is rich, refreshing, colourful and packed with proteins and nutrients; a perfect dish that keeps you full thanks to its high fiber content!

Questa ricetta è disponibile anche in italiano

Jump to:

• 🌟Why You'll Love this Recipe
• 🥗 How to Make this Recipe
• ✍🏻Variations
• 🥡Storage
• 🍽️Serving Suggestions
• 📖Recipe
• 💚You May also Like

🌟Why You'll Love this Recipe

You might already know that eating a high-fiber diet will have you feeling fuller longer, and that's the key to those that want to meet their weight-loss goals.

Moreover, this Chickpea and Black Bean salad is a healthy, whole food plant based meal (WFPB) that is packed with proteins, vitamins and minerals, thanks to the addition to an array of raw colourful vegetables that will also bring different textures and an interesting flavour profile.

🥗 How to Make this Recipe

Chickpeas are the same as garbanzo beans and can be used interchangeably in this recipe. You can use canned ones for a quick fix or homecooked chickpeas (for which a pressure cooker like an Instant Pot comes very handy).

Black beans: As per the chickpeas they can be canned or boiled at home. They can also be swapped for red kidney beans if you prefer. 

Veggies: Chop your veggies into bite sized pieces and toss with both the beans and the dressing. I like picking at least one vegetable of each colour, but you are free to use your favourites or what you have available.

Oregano: This is my personal favourite herb to use in this salad combo. Dry oregano is more flavourful than the fresh one; it gives character and packs a nice punch to this refreshing salad. 

Salad Dressing/Vinaigrette: For the dressing of this chickpea and black bean salad I used both Olive oil and the juices of Lemons and Limes, as well as a pinch of Salt and Pepper. I combine all of the liquid ingredients in a mason jar and give it a shake.

✍🏻Variations

Why not try this Chickpea and Black Bean Salad with vegan feta?

Adding dairy free feta substitutes to this salad would make a nice tangy variation. Just season with less salt as the vegan feta can be quite salty.

🥡Storage

This colourful Chickpea and Black Bean Salad lasts in the fridge for a couple of days, although if it is already combined with its dressing, vegetables will start to wilt and salad will turn watery.

For this reason, I recommend to dress the salad last minute and keep the leftover dressing and chopped salad separate. This trick especially works if you're planning to make this Cowboy Salad in advance.

🍽️Serving Suggestions

This gorgeous salad can be enjoyed by itself or mixed in with some couscous, quinoa or pasta for a complete meal to enjoy outdoors or as a lunch break.

It also brings a refreshing touch to grilled veggies like these Mushroom Souvlaki or these Vegan Burgers if you're hosting a vegan summer barbecue.

Alternatively you can use it as a filling to corn tacos or salad wraps.

📖Recipe

💚You May also Like

Looking for other healthy salad recipes? You might find interesting the followings:
- Italian Style Potato Salad
- Light Coleslaw Salad
- Vegan Russian Salad
- Rich and Refreshing Quinoa Salad
- Borlotti and Sundried Tomato Salad
- One Pot Quinoa & Lentil Rainbow Bowl