About this recipe:This is a Middle Eastern-style chickpea and black bean salad that is full of flavour. This will taste best of you use fresh herbs and leave the flavours to meld for a few hours before serving. Chunks of feta cheese make a nice addition.
For the bean salad
2 (400g) tins chickpeas, drained and rinsed
2 (400g) tins black beans, drained and rinsed
15g freshly chopped mint
30g freshly chopped parsley
80g finely diced onion
300g cherry tomatoes, halved
For the dressing
1 chilli pepper, chopped
1 clove garlic
60ml olive oil
3 tablespoons lemon juice
5 tablespoons cider vinegar
salt and ground black pepper to taste
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Method Prep:25min › Ready in:25min
In a salad bowl, lightly stir chickpeas, black beans, mint, parsley, onion and cherry tomatoes together.
To make the dressing: Place chilli pepper, garlic, olive oil, lemon juice and cider vinegar into a blender; process until thoroughly combined. Pour the dressing over the salad and toss to mix. Season to taste with salt and freshly ground black pepper.