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    Home » Recipes » Salads

    Black bean chickpea salad

    Modified: Jun 3, 2025 Published: May 15, 2022 by Sravanthi Chanda. Leave a Comment

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    5 from 2 votes
    Detailed Steps Jump to Recipe

    Make this easy black bean chickpea salad with simple ingredients in just 10 minutes (if you have cooked chickpeas and black beans handy!), and enjoy your guilt-free lunch/dinner. This vegan and gluten-free salad is filling and uber delicious.

    black bean and chickpea salad in a bowl

    Ingredients

    • Chickpeas: I cooked chickpeas or garbanzo beans using an instant pot. You can use canned chickpeas also to make this delicious salad. Rinse the chickpeas a couple of times to remove the excess salt.
    • Black beans: Like chickpeas, I cooked black beans from scratch at home. Canned black beans also work in this recipe.
    • Veggies: This recipe used regular salad veggies - tomato, red onion, and cucumber. Other veggies like carrots, kale, lettuce, cabbage, bell peppers, and zucchini also go well in this bean salad. You can add steamed or baked veggies also.
    • Salad dressing: Simple salad dressing with extra virgin olive oil, lemon juice, ground black pepper, and salt will flavor the salad very well. I also used ground cumin to add more flavor and taste. 
    black bean and chickpea salad in a bowl

    Instructions

    I use an Instant pot for cooking beans and chickpeas from scratch. You can use a canned one as well.

    If using canned chickpeas or canned black beans, drain them completely and rinse them well to remove extra salt from them.

    Cooking chickpeas

    • Wash and soak the chickpeas for at least 8 hours or overnight.
    • Drain the water from soaked chickpeas and wash them a couple of times.
    • Add these soaked and rinsed chickpeas to the Instant pot inner pot.
    soaked chickpeas in the instant pot
    • Now add water and salt to the Instant Pot. Close it with its lid and seal the vent.
    soaked chickpeas and water in the instant pot
    • Start the instant pot in pressure cook or manual mode and cook for 10 minutes on high pressure.
    • You can check my detailed recipe for cooking chickpeas if you wish to cook dried chickpeas.
    • When the Instant pot finishes cooking, wait for a natural pressure release. Once the pressure is released, open the Instant pot, drain the chickpeas and keep them aside.

    Cooking black beans

    • Wash and soak the black beans for at least 6 to 8 hours. Soaking is optional.
    • Drain black beans and wash them a couple of times.
    • Add these soaked and rinsed beans to the Instant pot inner pot.
    • To these soaked beans, add water and salt. Close the Instant pot with its lid and seal the vent.
    • Start the instant pot in pressure cook or manual mode and cook for 9 minutes on high pressure. If you use dried black beans, cook them for 30 minutes on high pressure.
    • When the Instant pot finishes cooking, wait for a natural pressure release. Once the pressure is released, open the Instant pot, drain the black beans and keep them aside.

    Prep the veggies

    Slice the cherry tomatoes into half, dice the cucumber and finely chop the onion.

    Assemble the salad

    Take a large bowl and add all salad dressing ingredients. Whisk it well. I used store-bought finely ground black pepper powder, and hence my dressing color is a little dark.

    To this salad dressing, add all the remaining ingredients,

    Give a good toss, and the delicious and easy chickpea black bean salad is ready to serve.

    black bean and chickpea salad in a bowl

    Recipe Notes and variations

    • You can make this salad with only chickpeas or only black beans also. 
    • Other beans like kidney beans, pinto beans, and black-eyed peas also go well in this bean salad recipe.
    • I sometimes add steamed or baked potatoes or sweet potatoes to make this salad more filling.
    • To make the salad spicier, use red pepper flakes or red chili powder.
    • You can top the salad with feta cheese, chopped avocado, or nuts for added nutrition.
    black bean and chickpea salad in a bowl

    Serving suggestions

    This back bean and chickpea salad is quite filling and can be had for a light dinner. You can have it with a side of cooked quinoa or millet.

    Storage

    Fresh salad always tastes best. But you can refrigerate the salad for a day.
    I prefer refrigerating or freezing the chickpeas and black beans and then making this salad as and when needed.

    As you are here, you will like my other salad recipes.

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    Have you tried this recipe? Provide your feedback by giving a star rating and/or leaving comments. And don't forget to share the recipe with others on Facebook, Instagram, Pinterest, or Twitter.

    Recipe

    black bean and chickpea salad in a bowl

    Black bean chickpea salad

    By: Sravanthi Chanda
    Make this easy black bean chickpea salad with simple ingredients in just 10 minutes, and enjoy your guilt-free lunch/dinner. This vegan and gluten-free salad is filling and uber delicious.

    Rate this recipe by clicking the stars!

    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Course Main Course, Salad
    Cuisine American, Global
    Servings 4
    Calories 236 kcal

    Equipment

    • Instant Pot
    Prevent your screen from going dark

    Ingredients
      

    • 1.5 cups chickpeas cooked (15 oz can)
    • 1.5 cups black beans cooked (15 oz can)
    • 1 cup cherry tomato
    • 1 cup cucumber diced
    • ⅓ cup onion chopped
    • ½ cup cilantro leaves

    Salad dressing ingredients

    • 1 tablespoon lemon juice
    • 1 tablespoon olive oil
    • ½ tsp ground cumin
    • ½ teaspoon ground black pepper
    • ½ teaspoon salt adjust according to your taste

    Instructions
     

    Cooking chickpeas

    • Wash and soak the chickpeas for at least 8 hours or overnight.
    • Drain the water from soaked chickpeas and wash them a couple of times.
    • Add these soaked and rinsed chickpeas to the Instant pot inner pot.
    • Now add water and salt to the Instant Pot. Close it with its lid and seal the vent.
    • Start the instant pot in pressure cook or manual mode and cook for 10 minutes on high pressure.
    • When the Instant pot finishes cooking, wait for a natural pressure release. Once the pressure is released, open the Instant pot, drain the chickpeas and keep them aside.

    Cooking black beans

    • Wash and soak the black beans for at least 6 to 8 hours. Soaking is optional.
    • Drain black beans and wash them a couple of times.
    • Add these soaked and rinsed beans to the Instant pot inner pot.
    • To these soaked beans, add water and salt. Close the Instant pot with its lid and seal the vent.
    • Start the instant pot in pressure cook or manual mode and cook for 9 minutes on high pressure. If you use dried black beans, cook them for 30 minutes on high pressure.
    • When the Instant pot finishes cooking, wait for a natural pressure release. Once the pressure is released, open the Instant pot, drain the black beans and keep them aside.

    Prep the veggies

    • Slice the cherry tomatoes into half, dice the cucumber and finely chop the onion.

    Assemble the salad

    • Take a large bowl and add all salad dressing ingredients. Whisk it well.
    • To this salad dressing, add all the remaining ingredients.
    • Give a good toss, and the delicious and easy chickpea black bean salad is ready to serve.

    Notes

    Nutrition values are my rough estimates. Please feel free to use your calculator if you rely on them for your diet.

    Nutrition

    Calories: 236kcalCarbohydrates: 36gProtein: 12gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 302mgPotassium: 576mgFiber: 11gSugar: 5gVitamin A: 367IUVitamin C: 13mgCalcium: 65mgIron: 4mg
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    Sravanthi Chanda author of everydaynourishingfoods

    I'm Sravanthi Chanda and I share Indian lunch and dinner recipes on my blog. These easy-to-follow recipes are made from scratch using fresh ingredients and come with step-by-step photos, perfect for family meals.

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