Chickpea and Black Bean Salad with Chili Lime Dressing
Bright, zesty, and packed with plant-based protein, this Chickpea and Black Bean Salad with Chili Lime Dressing is a vibrant addition to your healthy eating routine. Featuring a colorful medley of chickpeas, black beans, sweet corn, crisp cucumber, and red bell pepper, this dish delivers a refreshing crunch with every bite. Tossed in a bold chili lime dressing made with garlic, cumin, and a hint of sweetness from honey (or maple syrup for a vegan twist), it’s the perfect balance of smoky, tangy, and sweet flavors. Ready in just 15 minutes and requiring no cooking, this salad is ideal for busy weeknights, meal prep, or as a crowd-pleasing side dish at potlucks and picnics. Vegetarian, gluten-free, and easily customizable, this nutrient-rich salad is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) sweet corn, rinsed and drained
- 1 medium red bell pepper, diced
- 1 small cucumber, diced
- 1 small red onion, finely diced
- 0.25 cup cilantro, chopped
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh lime juice
- 1 tablespoon honey (or maple syrup for vegan option)
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a large mixing bowl, combine the chickpeas, black beans, and sweet corn.
Add the diced red bell pepper, cucumber, red onion, and chopped cilantro to the bowl.
In a small bowl, whisk together the olive oil, lime juice, honey (or maple syrup), minced garlic, chili powder, cumin, salt, and black pepper to create the dressing.
Pour the dressing over the salad ingredients and mix well to ensure everything is evenly coated.
Taste and adjust seasoning if needed, adding more lime juice, salt, or chili powder to taste.
Let the salad sit for 10-15 minutes to allow the flavors to meld together.
Serve immediately or refrigerate until ready to serve. The salad can be stored in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1890 mg | 82% | |
| Total Carbohydrate | 237.3 g | 86% | |
| Dietary Fiber | 65.8 g | 235% | |
| Total Sugars | 52.6 g | ||
| Protein | 68.5 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 469 mg | 36% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 3087 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
