Summer Chickpea Black Bean Salad
Prep time
Total time
Summer Chickpea Black Bean Salad recipe that is low in fat and high in protein and makes an amazing side dish for your summer picnics or BBQ!
Recipe type: Side Dish
Cuisine: American
Serves: 6
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 small red onion finely chopped
  • 1 small red bell pepper, finely chopped (I had some yellow peppers on hand and added a handful chopped up)
  • 2 ribs celery and leafy tops, chopped
  • 2 clove garlic, minced or grated
  • ½ teaspoon crushed red pepper flakes
  • 1 tablespoons cilantro, finely chopped (use parsley if you don't like cilantro)
  • 3 tablespoons red wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon lime juice
  • Salt and freshly ground black pepper, to taste
  1. Combine chick peas and black beans with onions, peppers, celery, garlic, red pepper flakes and cilantro in a medium bowl. In a small bowl, whisk together the ingredients for the dressing.
  2. Dress salad with vinegar and oil mixture, salt and pepper. Taste and add more salt/pepper if needed.
  3. Cover with plastic wrap and refrigerate for 1-2 hours before serving. It tastes better after doing this!
Recipe by Wishes and Dishes at