Chickpea and Black Bean Vegetarian Salad with Fresh Herbs

Chickpea and Black Bean Vegetarian Salad with Fresh Herbs | Foodal.com

When I host a barbecue, I like to serve something different than the typical potato and pasta salads (of course, not all pasta salads are “typical”).

Chickpea and Black Bean Vegetarian Salad with Fresh Herbs - Recipe | Foodal.com

While I do love a scoop of coleslaw with my hamburger, a bean salad adds a pop of color  to my plate. A salad rich in vegetables and legumes like chickpeas is also a healthy alternative for my vegetarian guests.

Recipe for Chickpea and Black Bean Vegetarian Salad with Fresh Herbs | Foodal.com

I have always been a fan of three (or four) bean salad. This salad, featuring two varieties of beans, is delicious as a side dish or served as a dip with tortilla chips.

And it’s so easy to make, especially when using canned beans!

For an original presentation, try serving it in an edible, natural bowl! And don’t forget a side of homemade pita bread, fresh out of the oven.

Want another recipe that features the incredible garbanzo bean? Make our delectably crunchy roasted chickpeas recipe!

And if you’re curious about this cute little bean, read our article to learn all about the garbanzo. You’ll learn about its history, nutritional value, and more cooking ideas!

Chickpea and Black Bean Vegetarian Salad with Fresh Herbs Recipe | Foodal.com
Chickpea and Black Bean Vegetarian Salad with Fresh Herbs
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Rating: 5
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Chickpea and Black Bean Vegetarian Salad with Fresh Herbs Recipe | Foodal.com
Chickpea and Black Bean Vegetarian Salad with Fresh Herbs
Votes: 2
Rating: 5
You: 5
Rate this recipe!
Print Recipe
Ingredients
  • 1 can black beans drained and rinsed
  • 1 can garbanzo beans drained and rinsed
  • 1 cup frozen corn or fresh off the cob
  • 1 large red onion chopped
  • 2 large red peppers seeded and chopped
  • 4 celery stalks chopped
  • 2 carrots chopped
  • 1/2 cup chunky salsa
  • 2 cloves garlic minced
  • 1/4 cup cilantro chopped
  • 1/2 cup basil leaves chopped
  • 1 lime juiced
  • 2 tablespoons olive oil
  • Salt and Pepper to taste
Servings:
Units:
Instructions
  1. In a large mixing bowl, combine beans and corn.
  2. Add peppers, onion, and celery, and carrots.
  3. Add salsa, garlic, cilantro, basil, olive oil, and lime juice.
  4. Season with salt and pepper.
  5. Stir until well combined.
  6. Place in refrigerator and chill for at least 2 hours before serving.
Recipe Notes

Chickpea and Black Bean Vegetarian Salad with Fresh Herbs Recipe | Foodal.com

 

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About Jennifer Swartvagher

Jennifer is an experienced journalist and author. Her work has been featured on TODAY Parents, The New York Times Blog, BlogHer, Scary Mommy, and scores of other parenting and cooking publications.

27 thoughts on “Chickpea and Black Bean Vegetarian Salad with Fresh Herbs

  1. This looks good and all — but if I go to a BBQ and the host announces that potato salad has not been made because it’s too typical, I would be so disappointed!! Beans are good and all, but in no way do they replace potatoes!

    • I would never replace potato salad, but it is always good to have different options when it comes to side dishes.

  2. I love having a wide variety of side dishes available, so I can sample them all. Chick peas are one of my favorites, but I can’t have black beans, so I would probably chop the red peppers into larger pieces, and add in some black olives. For some reason that sounds like a good flavor combination to me. These days, so many people are non-meat eaters, that it’s good to have a few dishes they can enjoy.

    • I regularly eat chickpeas with black olives, and I can confirm they’re absolutely delicious together. Haven’t tried it with red pepper, but I think that would make an excellent addition as well. And I agree, it’s always awesome to have plenty of non-meat options for side dishes!

  3. Potato salad has never been very common in my grill parties, but this could fit pretty easily in. It’s also always nice to get more vegan friendly BBQ dishes, it’s hard to come up with good options for those not wanting meat. More than that, I’m gonna pick this up for that dipping tip! I’m so sick of salsa all the time, beans have way more substance and are at least filling. Maybe a bit of sour cream as a companion to bring that softness and variety.

  4. Alright this is going to be easy. I always have most of these ingredients on hand. The only think I would’t do is the corn. Cold or hot I’m going to enjoy this one. A meal could be this with a huge salad. Maybe put this mixture in a wrap with some greens and avocado or guacamole. It would also be great to just keep in the fridge for a snack in between meals.

  5. I love both chickpeas and black beans, but I never thought to mix them in a salad. This sounds like a wonderful idea. Especially after a summer workout, for the protein boost! I will definitely enjoy making and eating this dish.

  6. BLACK BEANS!
    Ahh Why didn’t I think of that!
    I have been making a similar salad for a few years but with navy.
    Black beans would really make this tasty! I love them too.
    Thanks Jennifer!

  7. This sounds absolutely delicious! Chickpeas and black beans are two ingredients I’m always putting on my leafy salads. This sounds like a really nice variation on flavors I already incorporate into a lot of my cooking. I’m looking forward to giving this a try sometime.

  8. I love chickpeas as well as black beans. Although I eat meat, I sometimes tend to forget my vegetarian friends. Finding good, meatless recipes comes in handy for them as well as myself when I want a meatless dish as well.

  9. This bean salad looks so good! I love chickpeas, but I haven’t found many ways to eat them. I usually just have them with salt and pepper, or sprinkled over a green salad with ranch dressing. It’s nice to see such a beautiful dish, that is sure to taste as good as it looks. I can’t wait to try this.

  10. Such a simple recipe, I can almost try it out with my ‘eyes closed’ 😉 .Add a drizzle of honey and mustard or mayonnaise and am a happy soul 🙂 . I was never an ardent fan of black beans back in the day but that changed in a heart-beat, when my aunt decided to cook some amazing stew with black beans in the mix…all my reservations flew away like a butterfly. Looking forward to trying out this particular recipe here 🙂

  11. That dish really does make a change from the boring old pasta salads and I’m sure that this would be a great addition to any BBQ menu – particularly if you have vegetarian guests who are likely to be bored to tears with the usual array of meatless dishes.

  12. This is actually making my mouth water! I love the idea of chickpeas, but I’ve always found them just a little bit too, almost coarse, in texture, I guess? And hey! Potato salad never hurt anyone! I think I’ll make this with some baked baby potato salad too!

  13. This is great recipe but personally I prefer my beans to be hot rather than chilled. But then again, I am the kind of person who can eat this whole thing as a meal in itself! And I think some finely chopped tomatoes would make a nice addition to the recipe too.

  14. One of my closest friends is a new pescatarian, but she tends to rely heavily on vegetarian meals. She has to make a lot of her meals on her own separate from the rest of her family’s meals. As we both enjoy chickpeas (especially with falafel), I think I might have to make this recipe for her. Thank you so much!

  15. I love having a lot of side dishes! I’m also vegetarian, so such a dish is a great idea, and also a tasty way to get a good serving of protein, which is generally a pain to get into a vegetarian diet. I love chickpeas and beans, and so does the rest of my family, so I think I’ll try this recipe out pretty soon. Thanks!

  16. I, for one, have no problem replacing potato salad! But, even without replacing it for the sake of guests, it can’t hurt to add a less starchy, mayo-y option. I love me my chickpeas and beans, when they are well dressed up. My problem is, for these two foods in particular, I often find them too bland- my palate is one that enjoys a ridiculous amount of flavor in one bite! I look forward to tasting this one!

  17. I had no idea that you can make a salad out of black bean. Need to try making this – it seems like a perfect dish to surprise your vegetarian friends with! It seems like even I will be able to prepare it 😉

  18. I love the recipe so much but i’m allergic to black beans. Can i still do without it? Or what other alternatives are there so that i can replace it?

  19. All I can say is YUUUUUMMMMYYY! What an amazing recipe! I can’t wait to try it, and it looks like it is so easy to make. In addition, most of the ingredients in the recipe are already part of all of our grocery lists. I think I could have this salad with just about every type of meal setting. The best part of this dish, is how healthy and nutritious it is. I’m definitely making it this weekend!

  20. I like both items, so this sounds really good to me. It also sounds perfect for those who don’t eat meat, since it has to be high in fiber and therefore quite filling.

    I hadn’t thought of this combination, but I believe I would enjoy it. It does look pretty too. I love serving food that presents well.

  21. I cant stress enough how much I enjoy chickpeas. My friends all think that you have to be vegetarian to enjoy these little bites of deliciousness. One of my favorite ways of preparing these are simply to wash straight out of the can and place in a baking sheet to crisp. I am always seeking out more variations of cooking these. I saw this recipe last night and I have decided to try it for my BBQ tonight.

    Might I add that these were a huge hit? Thank you so much Jennifer! I was a bit worried that it would be neglected since most of my friends are full time carnivores!

    This recipe shall be saved under my recipes list from now on,
    Thank you,

  22. Oooh, this definitely sounds like something I would enjoy and I’m going to copy it down so I can try it.

    Would you happen to have the nutritional information for this recipe? Particularly the calorie count and sodium content? I’ve tried to be more aware of these things recently. I can tell this is healthy, per se, and I could add up the calories myself, but the sodium and other nutritional information is a little harder to do.

    I’ve always liked things like this but usually end up skipping it because of the high calorie counts of both garbanzos and black beans, but maybe it will surprise me and not be so high. In any case, it looks great and I’ll be making it. 🙂

  23. This looks delicious, plus it’s quick and easy to make. It would be nice served out of a bowl of kale leaves and with a side of pita bread. I could see it as having a lot of uses, like as part of a main dish with a bowl of rice or some rotini pasta, or even mixed into plain hummus. If you wanted it spicier, it would be easy to add some jalapenos or habanero peppers, or even a sprinkle or two of chili powder. Thank you for sharing this!

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