Middle Eastern Bean Salad. Made With Black Beans and Chickpeas

A delicious middle eastern bean salad, made with black beans, chickpeas, and fresh salad ingredients. The addition of the mint to this salad makes all the difference!

Ingredients Needed For A Middle Eastern Bean Salad

This salad looks like the colours of the rainbow, thanks to the following ingredients:

• Chickpeas (canned or cooked)
• Black beans or black eyed beans
• Red capsicum
• Yellow capsicum
• Green Capsicum
• Tomato
• Cucumber
• Spring onion
• Red onion
• Fresh English parsley leaves
• Fresh mint leaves
• Cooked quinoa

Just look at all of those fresh ingredients! 💚

The Best Salad Dressing For A Middle Eastern Bean Salad

The salad dressing can make all the difference to this salad and shouldn't be skipped. I have experimented with a few different combinations and have finally settled on the following mix. For 1 large salad use the following:

• 1-2 tablespoons of olive oil
• Juice of 2 lemons
• 3 garlic cloves crushed
• 2 teaspoon of sumac
• ½ teaspoon of chilli powder
• Sprinkle of salt on top of the salad

Is there an Oil Free Salad Dressing Alternative I can use?

If you prefer to avoid using oils on your salads, then you can definitely just skip the olive oil and add a little bit more lemon juice. If you are making this salad for your lunch, then this might be the case. I like to add the tiniest bit of olive oil (1 tsp) when making this salad for 1 person for lunch

Make This Salad For Meal Prep

I love making this salad to take to work for lunch. The quantities listed in this recipe divide perfectly into 4 salads. When I'm making this salad for work, I divide the salad dressing into 4 glass jars with the following ingredients:

• 1 teaspoon olive oil
• Juice of ½ a lemon (1 lemon will make 2 x servings)
• ½ a garlic clove crush
• ¼ teaspoon of sumac
• ⅛ teaspoon of chilli powder
• Sprinkle of salt on the salad right before serving

As I make each salad, I divide the fresh ingredients so each serving has:

• ½ cup of cooked quinoa
• 1 cup of canned chickpeas
• ¼ cup black eyed beans
• ¼ cup of red capsicum, diced
• ¼ cup of yellow capsicum, diced
• ¼ cup of green capsicum, diced
• ½ a diced tomato
• ¼ cup of diced cucumber
• ¼ cup of spring onion, chopped finely
• ¼ cup of red onion, chipped finely
• ¼ cup of English parsley leaves, chopped roughly
• ¼ cup of fresh mint, chopped roughly

Are you looking for more salad recipes? Why not check out some of my other salads:

• Beet Salad
• Vegan Tempeh Bowl
• Fig Salad With Quinoa
• Or check out all of my salads here

Middle Eastern Bean Salad

Georgia Papas

A delicious middle eastern bean salad, made with black beans, chickpeas, and fresh salad ingredients. The addition of the mint to this salad makes all the difference!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Course Lunch, Side Salad

Cuisine Salad

Servings 8 people

Calories 235 kcal

Ingredients

  

1x2x3x

• 2 cups of cooked quinoa
• 4 cups chickpeas canned or cooked
• 1 cup of black beans, or black eyed beans canned or cooked
• 1 red capsicum (bell pepper) finely diced
• 1 yellow capsicum (bell pepper) finely diced
• 1 green capsicum (bell pepper) finely diced
• 2 cucumbers finely diced
• 2 tomatoes finely diced
• 1 bunch of fresh parsley use the leaves only, makes about 1 cup loosely packed
• 1 bunch of fresh mint use the leaves only, makes about 1 cup loosely packed

Salad Dressing

• 1-2 tablespoon olive oil use more if desired, refer to blog notes for alternatives
• 2 lemons (juice of 2 lemons)
• 3 cloves garlic crushed
• 2 teaspoon sumac
• ½ teaspoon chilli powder
• 1 pinch cracked pepper
• 1 pinch salt

Instructions

 

• Cook quinoa in a rice cooker or on the stove top
• Rinse chickpeas and black beans if using canned and set aside
• Remove seeds and stems from the capsicums, and finely dice
• Finely dice cucumbers and tomatoes
• Remove parsley and mint leaves from the stems and roughly chop
• Add all ingredients to a bowl and combine

Salad Dressing

• In a bowl or jar, add olive oil, lemon juice, crushed garlic, sumac, and chilli powder
• Mix with a fork, or seal jar and shake
• Right before serving, pour over the salad and mix through. Sprinkle cracked pepper and salt whilst mixing

Video

Notes

Try making this salad for your weekday lunch! Check out the video to see how easy it is

 

 

Nutrition

Calories: 235kcal

Keyword Beet Salad Recipe, Middle Eastern Bean Salad, Quinoa Chickpea Salad, Vegan Salad

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