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Mediterranean Chickpea & Black Bean Salad

Fresh, colorful, and hearty Mediterranean-inspired salad made with chickpeas, black beans, cucumber, cherry tomatoes, red bell pepper, sweet corn, feta cheese, and fresh herbs. Tossed in a bright homemade lemon-herb dressing, this easy no-cook salad makes a delicious appetizer, side dish, or satisfying light meal. Serves 6.
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Course: Appetizer, Dinner, Lunch, Salad, Side Dish
Cuisine: Mediterranean, Mediterranean-Inspired
Calories: 295
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 large cucumber, diced
  • 1 red bell pepper, diced
  • 1/2 medium red onion, finely diced
  • 1/2 cup corn kernels, drained
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh cilantro, chopped
  • 1/4 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt, or to taste

Equipment

  • large mixing bowl
  • Small mixing bowl
  • Colander
  • cutting board
  • Sharp kitchen knife
  • Measuring Cups and Spoons
  • whisk
  • Two large spoons or salad tongs
  • Airtight storage container
  • Serving bowl

Method
 

  1. Drain and rinse one 15-ounce can of chickpeas under cool running water.
  2. Drain and rinse one 15-ounce can of black beans. Allow both types of beans to drain thoroughly.
  3. Wash and halve 1 cup cherry tomatoes. Dice 1 large cucumber and 1 red bell pepper. Finely dice half a medium red onion.
  4. Drain canned corn or thaw and drain frozen corn. Measure 1/2 cup corn kernels.
  5. Rinse, dry, and finely chop 1/4 cup fresh parsley and 2 tablespoons fresh cilantro.
  6. In a large mixing bowl, combine the chickpeas, black beans, cherry tomatoes, cucumber, red bell pepper, red onion, corn, 1/2 cup crumbled feta cheese, parsley, and cilantro.
  7. In a separate bowl, whisk together 1/4 cup olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, and 1/4 teaspoon salt until well combined.
  8. Pour the lemon-herb dressing over the bean and vegetable mixture.
  9. Toss gently with two large spoons until the dressing evenly coats all ingredients. Avoid crushing the black beans.
  10. Cover the mixing bowl and refrigerate for 20-30 minutes to allow the flavors to blend.
  11. Before serving, toss gently again and adjust salt, pepper, or lemon juice if needed.
  12. Transfer the salad to a serving bowl and serve chilled as an appetizer, side dish, or light meal. Refrigerate leftovers promptly.

Nutrition

Calories: 295kcalCarbohydrates: 31gProtein: 11gFat: 15gSaturated Fat: 3.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 11mgSodium: 460mgPotassium: 570mgFiber: 9gSugar: 6gVitamin A: 135IUVitamin C: 48mgCalcium: 115mgIron: 2.6mg

Notes

Prep time: 15 minutes. Chill time: 20-30 minutes. Total time: 35-45 minutes. Yield: 6 servings. Drain and rinse canned beans thoroughly before using. For best texture, prepare the salad dressing separately when making ahead and combine shortly before serving. Refrigerate leftovers in an airtight container at 40°F or colder and enjoy within 2-3 days for best quality. For a vegan variation, omit the feta or replace it with dairy-free feta and substitute maple syrup for honey. Nutrition estimates are approximate per serving.

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