Chickpea Black Bean Salad Recipe

I combined chickpeas, black beans, fresh herbs, and one unexpected pantry staple to make a Black bean and garbanzo bean salad that features a surprising twist.

I love throwing together a Chickpea Black Bean Salad because it breaks all the rules of boring lunches. I toss chickpeas with black beans and watch the colors pop, it’s kind of rude how something so simple can taste bold.

This one reads like a Loaded Bean Salad but with less fuss, and if you skim tags like Bean Salads Healthy Easy you’ll get why it keeps showing up in my meal rotation. There are little surprises in every bite, textures that make you pause and smile, and yes I often eat it straight from the bowl when no ones looking.

Ingredients

• Chickpeas: Big on fiber and plant protein, they make the salad hearty and filling.
• Black beans: Packed with protein and iron, they add creaminess and extra chewy texture.
• Corn kernels: Sweet pop and carbs, brightens flavor, gives crunch and summertime vibes.
• Avocado: Rich in healthy fats and creaminess, smooths out spicy bites.
• Red bell pepper: Crisp, juicy and slightly sweet, adds color plus vitamin C.
• Lime juice: Bright acidic tang that wakes everything up and balances richness.
• Cilantro: Herby, fresh lift, a little bitter but makes the salad pop.
• Olive oil: Smooth mouthfeel and healthy fats, ties dressing together without overpowering.

Ingredient Quantities

• 1 (15 oz) can chickpeas drained and rinsed
• 1 (15 oz) can black beans drained and rinsed
• 1 cup corn kernels (fresh frozen or canned)
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1 jalapeño, seeded and minced, optional
• 1 avocado, diced, optional
• 1/2 cup fresh cilantro, chopped
• 3 tablespoons olive oil
• 3 tablespoons fresh lime juice about 2 limes
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 garlic clove, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

How to Make this

1. Drain and rinse the chickpeas and black beans really well, shake off excess water, then toss them into a large mixing bowl.

2. If using frozen corn, thaw it (run under warm water or microwave briefly) or drain canned corn, then add the corn to the bowl with the beans.

3. Dice the red bell pepper, finely chop the red onion (if you want it milder, soak the chopped onion in cold water for 5 minutes and drain), halve the cherry tomatoes, seed and mince the jalapeño if using, and add all of that to the bowl.

4. Make the dressing in a small bowl: whisk together the olive oil, fresh lime juice (about 2 limes), apple cider vinegar, minced garlic, ground cumin, chili powder, kosher salt and black pepper until emulsified. Taste and add a little more salt or lime if it tastes flat.

5. Pour most of the dressing over the salad and toss gently to combine. Reserve a tablespoon or two of dressing for later so you can adjust before serving.

6. Chop the cilantro and fold most of it into the salad, leaving a pinch for garnish. If you want a creamier texture, mash about 1/2 cup of the chickpeas with the back of a fork and mix those in.

7. If using avocado, dice it and toss the pieces with a squeeze of lime so they don’t brown, then gently fold into the salad right before serving.

8. Let the salad rest in the fridge for at least 15 to 30 minutes so the flavors meld, but you can serve right away if needed.

9. Taste once more before serving and adjust salt, lime or chili to your liking. Garnish with the reserved cilantro.

10. Store leftovers in an airtight container in the fridge for up to 3 days; avocado will brown faster, so either add fresh next time or eat sooner.

Equipment Needed

1. Colander or fine mesh strainer for draining and rinsing cans and corn
2. Large mixing bowl for tossing everything together
3. Small bowl plus whisk or fork to make the dressing
4. Measuring spoons and measuring cups for oil, vinegar, spices and lime juice
5. Chef’s knife and cutting board for chopping peppers onions cilantro etc
6. Spoon or spatula to gently toss and fold the salad
7. Fork to mash about 1/2 cup of chickpeas if you want it creamier
8. Citrus juicer or reamer and a can opener if your cans dont have pull tabs
9. Airtight container for storing leftovers and a serving bowl for serving

FAQ

Chickpea Black Bean Salad Recipe Substitutions and Variations

• Chickpeas: swap with cannellini or great northern beans for a similar creaminess, or use cooked green lentils if you want more bite.
• Black beans: pinto beans or kidney beans work fine, or try extra chickpeas if you want a milder, nuttier taste.
• Corn kernels: frozen or canned are fine, or grill fresh corn for a smoky note, or use roasted diced sweet potato for a different texture.
• Cilantro: if you don’t like it use flat leaf parsley, or fresh basil for a sweeter twist, or thinly sliced scallions for a milder herbal flavor.

Pro Tips

1) Dry the beans well and even pat the corn dry with a towel before tossing, otherwise the dressing gets watered down and bland. if you want extra crunch, roast half the chickpeas on a sheet pan at 400 F for 12 to 18 minutes and fold them in at the end.

2) To tame raw onion bite, soak the chopped red onion in cold water for 5 to 10 minutes then drain and pat dry. do this right after chopping so it has time while you prep everything else.

3) Wake up the spices by briefly warming the olive oil with the cumin and minced garlic in a small pan for 20 to 30 seconds, then let it cool before adding the lime and vinegar. it makes the cumin taste brighter and less flat.

4) Keep the avocado and extra cilantro until the last minute. toss the avocado with a squeeze of lime as soon as you dice it, and fold in just before serving so it stays green and creamy. also taste once more before serving and bump salt or lime if it still feels dull.