Pasta and Bean Salad with Cumin and Coriander Dressing

Nutriscore Rating: 79/100

Bright, refreshing, and packed with protein, this Pasta and Bean Salad with Cumin and Coriander Dressing is your go-to recipe for an easy lunch or potluck side dish. Featuring tender pasta tossed with hearty kidney beans, chickpeas, crunchy cucumber, juicy cherry tomatoes, and fragrant fresh coriander, this dish is elevated by a zesty, aromatic dressing made with olive oil, lemon juice, cumin, and coriander. Perfectly balanced with a hint of sweetness from honey—or maple syrup for a vegan-friendly option—this salad comes together in just 25 minutes and can be served chilled or at room temperature. Its vibrant flavors, nutrient-rich ingredients, and versatile preparation make it ideal for summer picnics or a quick, satisfying meal any time of the year.

Recipe Information

• Prep Time: 15 min
• Cook Time: 10 min
• Total Time: 25 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 250 grams short pasta (e.g., fusilli or penne)
• 1 cup canned kidney beans, rinsed and drained
• 1 cup canned chickpeas, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 0.5 medium red onion, finely chopped
• 0.25 cup fresh coriander leaves, chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon honey (or maple syrup for a vegan option)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

📝 Instructions

6 steps

1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process, then set it aside to cool completely.

2. In a large mixing bowl, combine the kidney beans, chickpeas, cherry tomatoes, cucumber, red onion, and fresh coriander leaves.

3. In a small bowl or jar, whisk together the olive oil, lemon juice, ground cumin, ground coriander, honey (or maple syrup), salt, and black pepper until the dressing is well combined and emulsified.

4. Add the cooled pasta to the large bowl with the vegetables and beans. Pour the dressing over the salad and toss gently to ensure everything is coated evenly.

5. Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice to taste.

6. Serve immediately or refrigerate for 1-2 hours to allow the flavors to meld together. Serve chilled or at room temperature.

Nutrition Facts

1 serving (315.8g)

Calories		351
% Daily Value*
Total Fat		12.6 g	16%
	Saturated Fat	1.9 g	9%
	Polyunsaturated Fat	0.0 g
Cholesterol		0 mg	0%
Sodium		428 mg	19%
Total Carbohydrate		49.9 g	18%
	Dietary Fiber	9.5 g	34%
	Total Sugars	7.9 g
Protein		12.0 g	24%
Vitamin D		0.0 mcg	0%
Calcium		82 mg	6%
Iron		3.2 mg	18%
Potassium		715 mg	15%

*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.

Source of Calories

Fat: 456 cal (31.5%%)

Protein: 194 cal (13.4%%)

Carbs: 798 cal (55.1%%)