Black Bean Chickpea Salad with Lime Vinaigrette
This Black Bean Chickpea Salad features a wholesome medley of black beans, chickpeas, avocado, fresh vegetables, and cilantro tossed in a homemade zesty lime vinaigrette. It’s packed with fiber, plant-based protein, and a flavor fiesta perfect for summer grilling season!
In my world, it’s never too early to gear up for grilling season, and what better way to embrace those summery vibes than with my all-time favorite summer side dish? Meet the black bean chickpea salad.
This salad is a fiber and protein-packed party on a plate, bringing together canned black beans and chickpeas with the freshness of chopped peppers, onions, creamy avocado, and a hint of Mexican flare brought by cilantro and jalapenos. A lime vinaigrette ties everything together with a burst of citrusy, garlicky goodness.
While this salad is excellent alongside grilled meats like chicken and steak, the convenience of canned ingredients and readily available fresh produce make it a go-to choice any time of the year!
Why you’ll love this recipe
- Summer-ready side. Who wants to turn on the oven during warm weather? Not this girl! Serve with your favorite grilled meats or as a standalone healthy dish.
- Quick and easy. Chop, toss, chill –and get ready to experience a delicious mash-up of legumes and fresh ingredients.
- Mexican-inspired. The chopped peppers, onions, creamy avocado, cilantro, jalapenos, and lime just scream zesty Mexican flavor!
- The dressing. A rich, tangy lime vinaigrette takes the salad to the next level!
- Plant-based nutrition. There’s no shortage of protein and dietary fiber to crush those daily goals!
Ingredients you’ll need
- Black beans. The starring ingredient! They’re an excellent source of plant-based protein and dietary fiber. Give them a good rinse, and they’re ready for your salad needs.
- Chickpeas. The co-star! I love the contrast between mild, creamy chickpeas and rich, earthy black beans. Chickpeas are also packed with plant-based protein and dietary fiber.
- Green pepper. It adds crunch and a pop of vibrant green color. Feel free to add red and orange bell peppers here to make the dish more colorful and visually appealing.
- Onion. I prefer sweet onion, but red onion also works (plus you get that pop of purple!). Substitute green onion or chives here for a milder onion taste,
- Avocado. Select a ripe yet firm avocado so the diced pieces hold their shape in the salad. When you give it a gentle squeeze, it should yield slightly to pressure without being mushy.
- Cilantro. It adds a bright, fresh flavor. If you’re looking for a substitute, go with flat-leaf parsley.
- Jalapeno. I used a whole-seeded jalapeno for a spicy kick. Feel free to include some seeds if you handle the extra heat!
- Lime vinaigrette. You’ll need extra virgin olive oil, fresh lime juice, minced garlic clove, cumin, salt, pepper, and your preferred sweeteners –like agave nectar, honey, or granulated sugar.
How to make black bean chickpea salad
Step 1: Prepare bean salad. Drain and rinse the canned black beans and canned chickpeas. Add them to a large bowl with the diced green pepper, onion, jalapeno, and cilantro.
Step 2: Make the dressing. Whisk the vinaigrette ingredients in a medium bowl (or place everything in a jar with a secure lid and shake) until well blended.
Step 3: Toss, chill, and serve. Drizzle the vinaigrette over the salad and toss to combine. Cover and chill in the refrigerator for one hour. Add the chopped avocado right before serving. Gently toss again and enjoy!
Recipe tips
- Rinse the beans well. Be sure to drain and rinse the canned black beans and chickpeas thoroughly to improve the salad’s overall texture and remove excess sodium.
- Chop everything uniformly. The beauty of this bean salad is getting a bit of everything in every bite, so take your time chopping the veggies into uniform pieces about the same size as the beans.
- Prep ahead. The night before you serve the salad, you can toss all the ingredients together except for the avocado. Keep the salad covered in the fridge, and then gently toss in the avocado just before serving. If you’re making this for meal prep, leave out the avocado until right before eating.
Variations
Want to make this chickpea and black bean said your own? Here are some ideas for inspiration:
- Optional add-ins – Don’t hesitate to toss in corn, whether canned, thawed from frozen, or grilled, and other tasty fresh ingredients like diced mango, tomato, or cucumber.
- Grilled vegetables – Add an extra layer of smokiness by grilling the green pepper and onion before chopping and incorporating them into the salad.
- Include citrus zest – Elevate the burst of citrus flavor by adding a touch of lime zest to the dressing, or serve with lime wedges, in addition to the freshly squeezed lime juice.
- Top with toasted nuts or seeds – Consider garnishing with toasted sliced almonds or pepita for another layer of crunch.
- Top with cheese – Sprinkle crumbled cotija or feta cheese over the top before serving for a salty, slightly tangy, and creamy dimension.
- Upgrade to a 3-bean salad – Swap one of the cans of black beans with a can of cannellini beans, kidney beans, navy beans, or pinto beans.
Storing
Store black bean chickpea salad in a sealed container in the refrigerator and consume it within 2-3 days for optimal freshness. Keep in mind that the avocado will start to brown pretty quickly. If possible, store the avocado separately.
FAQ
The vibrant flavors and textures make it an excellent side dish alongside grilled chicken kabobs, sea bass, salmon, pork tenderloin, and sirloin. The salad’s refreshing qualities also complement hearty main courses like smoked beef brisket and beef roast.
For a lighter meal, serve it on a bed of mixed greens or as a topping for mahi mahi tacos, Southwest steak rice bowls, or veggie power bowls.
Nope! Chickpeas and garbanzo beans refer to the same type of legume, and the terms are often used interchangeably.
Yes, but it requires extra steps compared to canned beans. After rinsing the dried black beans and chickpeas, soak them in large bowls of water overnight. Drain and rinse the beans again, then simmer them in separate pots on the stove until tender. Allow the beans to cool to room temperature before using them.
More must-try summer sides
- Fiesta Salad
- Carolina Caviar
- Caribbean Cilantro Lime Coleslaw
- Old-Fashioned Cucumbers & Onions with Vinegar
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Black Bean Chickpea Salad with Lime Vinaigrette
Ingredients
- 30 oz black beans 2 cans, drained and rinsed
- 15 oz chickpeas drained and rinsed
- 1/2 cup green pepper finely chopped
- 1/4 cup sweet onion finely chopped
- 1/4 cup fresh cilantro finely chopped
- 1 jalapeño seeded and finely chopped
- Mexican vinaigrette *recipe below
- 1 avocado chopped
- coarse salt to taste for garnish
Lime Vinaigrette:
- 1/2 cup extra virgin olive oil *or avocado oil
- 1/3 cup fresh lime juice
- 1 tbsp agave nectar can also use honey
- 1 garlic clove minced
- 1/2 tsp cumin
- 1 tsp kosher salt
- 1/2 tsp pepper
Instructions
- Add all prepped salad ingredients into a large bowl.
- Whisk vinaigrette ingredients until well blended.
- Toss the beans, vegetables, and cilantro with vinaigrette and chill for an hour.
- Add chopped avocado right before serving and enjoy.
Notes
- Rinse the beans well. Be sure to drain and rinse the canned black beans and chickpeas thoroughly to improve the salad’s overall texture and remove excess sodium.
- Chop everything uniformly. The beauty of this bean salad is getting a bit of everything in every bite, so take your time chopping the veggies into uniform pieces about the same size as the beans.
- Prep ahead. The night before you serve the salad, you can toss all the ingredients together except for the avocado. Keep the salad covered in the fridge, and then gently toss in the avocado just before serving. If you’re making this for meal prep, leave out the avocado until right before eating
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I bet the cilantro in this bean salad really makes it flavourful! Looks delish ๐