Quick, no-cook Fiesta Chickpea and Black Bean Salad is made with canned beans, tomatoes, cilantro and avocado tossed with a cumin-lime vinaigrette.
Chickpea and Black Bean Salad
This delicious chickpea and black bean salad is loaded with fiber! I try to eat lots of legumes each week to get more fiber, and I love the bright, fresh flavors of this quick and easy salad! Combining black beans and chickpeas with avocado, tomatoes and lime, creates a bright and flavorful salad perfect to prep ahead for the week. Make this for lunch or as a healthy side dish to go with grilled steak, tacos, shrimp or chicken. For more salads with canned chickpeas, you may also love this Chickpea Salad or this Greek Chickpea Salad.
This Bean Salad Will Be Your Go-To
I confess that I didn’t always like beans in my salads, I think it’s a texture thing because I love beans simmered in soups or with rice, but… add some avocados, cilantro, red onion, lime juice, and cumin and I am in love!
- High in fiber (over 15g per serving!)
- Plant-based protein boost
- No cooking—ready in 10 minutes
- Great for meal prep or BBQ sides
- Fresh, bright, and super satisfying
Ingredients You Will Need
Here’s what you need to make this easy Chickpea Black Bean Salad. See recipe card below for exact measurements.
- Beans: Canned black beans and garbanzo beans
- Vegetables and Herbs: Tomatoes, avocado, red onion and cilantro
- Salad Dressing: garlic, lime juice, cumin, olive oil, crushed red pepper flakes, salt and pepper
How To Make This Chickpea and Black Bean Salad
- In a large bowl start by making the cumin-lime vinaigrette, mix the oil, lime juice, garlic, cumin, salt and crushed red pepper flakes.
- Add the beans, tomato, onion and cilantro and toss to combine.
- Add the avocado when ready to eat.
Variations:
- You can add corn, it’s especially great with charred summer corn off the cob
- Omit cilantro if you’re not a fan
- Swap the beans or garbanzo beans for white beans, pink peas or black eyed peas.
Add Some Protein
Serving Size
This serves four as a side dish, if you prefer to have this as a main dish, then it would serve 2. You can easily double or triple the recipe to serve more.
Meal Prep
Make it ahead and refrigerate in an airtight container for up to 4 days. If I were making this ahead, I would leave the avocado out and add just before eating.
More Bean Salad Recipes You Will Love
- Avocado Corn Salad
- Chickpea Salad
- Black Bean Salad with Avocado and Cucumbers
- Greek Chickpea Salad
- Black Eye Pea Salad
Chickpea Black Bean Salad
Ingredients
- 2 cloves garlic, minced
- 3 tablespoons lime juice, fresh
- 1 tablespoon olive oil, extra virgin
- 1 teaspoon cumin
- pinch crushed red pepper flakes
- 1/2 teaspoon kosher salt
- 15 oz can black beans, rinsed and drained
- 1 cup canned chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/4 cup minced red onion, finely diced
- 1/4 cup cilantro, chopped
- 1 medium avocado, diced
Instructions
- In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt.
- Add the black beans, chickpeas, tomato, onion and cilantro; mix well.
- When ready to eat, gently mix in avocado and serve right away.
