Description
A fresh and vibrant Southwest Chickpea Black Bean Salad with chili lime dressing, perfect as a healthy vegan meal or side.
Ingredients
Scale
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen fire roasted corn, thawed
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, finely diced
- 1 jalapeno, finely diced (optional)
- 1/4 cup cilantro, minced
- 1 avocado, cubed
- Zest of 1 lime
- Juice of 2 limes
- 2 tbsp extra virgin olive oil
- 1 tbsp maple syrup
- 1 large garlic clove, crushed
- 1/2 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/4 tsp salt
Instructions
- Combine chickpeas, black beans, corn, tomatoes, red onion, jalapeno, and cilantro in a large bowl
- In a separate bowl whisk together lime zest, lime juice, olive oil, maple syrup, garlic, cumin, chili powder, smoked paprika, and salt
- Pour the dressing over the salad and toss gently to combine
- Refrigerate for at least 1 hour to allow flavors to develop
- Add diced avocado just before serving and toss lightly
Notes
- Chill for at least one hour for best flavor
- Add avocado right before serving to prevent browning
- Adjust spice by reducing or omitting jalapeno
- Serve with grains or tortilla chips for a fuller meal
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Course, Side Dish
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6
- Sodium: 420
- Fat: 11
- Saturated Fat: 1.5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 10
- Protein: 11
- Cholesterol: 0