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Nutrition Facts
Serving Size 1 (536g) Recipe makes 2 servings
Calories 377
Calories from Fat 80		(21%)
Amount Per Serving		%DV
	Total Fat 8.9g	13%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 5.4g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 831mg		34%
Potassium 1140mg		32%
Total Carbohydrate 63.1g		21%
	Dietary Fiber 16.7g	66%
	Sugars 7.9g
Protein 15.5g		30%
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Colorful Chickpea and Black Bean Salad

Recipe #89535 | 20 min | 20 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: spatchcock
Apr 20, 2004

This is really more of a "chickpea compote!" I love this and make it with tons of variations. Here's the basic recipe. I serve these with toasted pita triangles brushed with olive oil and dusted with cumin and kosher salt. this is great for informal gatherings or parties when you need to bring a dish. You could easily make lots of this and I often do. Mmmm!! Add the peppers if you want--just depends on whether you like peppers! the ingredients say red and green ones, but I've added orange and yellow as well. This is an add/delete kind of recipe--keep changing it little by little as you make it!

SERVES 2 -3 (change servings and units)

Ingredients

6-8 roma tomatoes, diced
2-3 limes, juice of
1 medium red onion, medium dice
1-2 cup canned chick-peas, drained
1-2 cup canned black bean, drained
1-2 tablespoon olive oil (or more to taste)
kosher salt
fresh ground black pepper
2-4 minced garlic cloves (to taste) (optional)
green pepper, diced (optional)
red peppers, diced (optional)
1-2 green onions, sliced thin (optional)

Directions

1
Mix together all ingredients.
2
Marinate for at least an hour--but I usually can't wait if it's just for me!

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Featured Reviews for This Recipe

From: joy of jess

On Jul 11, 2009

I was looking up chickpea recipes & just had to make this one based on your picture! It looks so deliciously colorful. I was having my parents over, who don't eat garlic or onions, so I substituted in some fresh ginger to taste & also threw in a cup of fresh corn for added flavor. The lime & ginger flavors complimented eachother well & really brought out the freshness of this summer salad. Thanks so much for the excellent recipe spatchcook.

0 people found this review helpful

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From: McBeanbean

On Jul 1, 2009

This truly is a colorful salad! I included both red and green sweet bell peppers and their colors went fantastic with the black beans and tan chickpeas. The best part of this salad is that a majority of the flavors comes just from the mix of veggies, rather than from an overload of vinegar and oil. Thanks for the recipe; I will certainly be making this again!

1 person found this review helpful

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From: Happy Harry #2

On Aug 8, 2005

Just finished a wonder ful lunch of this which was a leftover from a dinner two days ago. I REALLY like the meld of flavors. Did a bit of tweaking though. Only had small Key limes so I added about a tbls of fresh grated zest, washed the beans and chickpeas in cold water to reduce the sodium content and went heavy on the fresh black pepper. This was a delight for the tastbuds. This is certainly going into my "Make Again" cookbook!

4 people found this review helpful

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From: Susie D

On Sep 21, 2004

I made this to take to a salad supper. I mixed everything (except the tomatoes) the evening before to give the veggies time to marinate in the dressing & added the chopped tomatoes 1hr before serving. This was very colorful & a really good canned bean salad. I did use both red & green peppers and added a few red pepper flakes.

2 people found this review helpful

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