Ingredients
Scale
- 1 can chickpeas, rinsed and drained
- 1 can black beans, rinsed and drained
- 2 cups green beans, blanched
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced into half-moons
- 1/2 red onion, finely chopped
- 1 teaspoon dried oregano
- 1/4 cup lemon juice, freshly squeezed
- 1/4 cup olive oil, extra virgin
- Salt & pepper, to taste
Instructions
- Rinse the chickpeas and black beans under cold water until they run clear and drain them well in a colander.
- Bring a pot of salted water to a boil. Add the green beans and cook them for about three minutes until they turn bright green but remain crisp. Immediately transfer them to an ice bath using tongs or a slotted spoon.
- Halve the cherry tomatoes, dice the cucumber into half-moons, and finely chop the red onion.
- In a large mixing bowl, toss together your prepared chickpeas, black beans, blanched green beans, chopped cherry tomatoes, cucumber pieces, and red onion.
- In a small bowl or jar, whisk together olive oil, lemon juice, dried oregano, salt, and pepper until well combined. Pour this dressing over your bean mixture and fold gently until everything is evenly coated.
- Cover your salad with plastic wrap or transfer it into an airtight container. Let it chill in the refrigerator for at least thirty minutes.
Notes
Store leftovers in an airtight container.
This salad tastes great chilled; no reheating needed!
Serve with crusty bread or pita.
Add feta cheese for extra flavor!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Mix
Nutrition
- Calories: 210 kcal
- Sugar: 8g
- Sodium: 300mg
- Fat: 8g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg