Middle Eastern Bean Salad
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!
Servings 8 people
Calories 235kcal
Ingredients
- 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