Go Back
+ servings
Print Recipe
5 from 8 votes

Chickpea and Black Bean Salad

This Chickpea and Black Bean Salad is rich, refreshing and packed with proteins and fibers; a perfect dish that nourishes and keeps you full.
Prep Time15 mins
Total Time15 mins
Servings: 4 people
Calories: 344kcal
Author: Adriana Z.


  • 250 g Chickpeas cooked; 1 400g/15oz can, drained
  • 250 g Black Beans cooked; 400g/15oz can, drained
  • 100 g Cooked Beetroot steamed, roasted or jarred
  • 3 Salad Tomatoes
  • 1 Red Onion
  • 1 Yellow Pepper
  • 1/2 British Cucumber deseeded
  • 1/4 Romaine Lettuce

...for the dressing...


  • Drain the chickpeas and the black beans, rinse well under the water and add to a bowl.
  • Chop all the veggies into bite sized pieces and add to the bowl along with the beans.
  • Combine all the ingredients for the dressing in a mason jar and shake well until the liquid turns opaque.
  • Pour the dressing over the salad and toss until the vinaigrette is equally distributed.
  • Serve straight away.


If you're planning to prepare this salad in advance I'd recommend to keep the dressing separate and to chop and add the tomatoes and the beetroots moments before serving as the first easily turn too mushy when chopped to much in advance, and the beets would stain the salad pink. 


Calories: 344kcal | Carbohydrates: 48g | Protein: 14g | Fat: 13g | Saturated Fat: 2g | Potassium: 930mg | Fiber: 15g | Sugar: 10g | Vitamin A: 1065IU | Vitamin C: 92mg | Calcium: 102mg | Iron: 4mg