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black bean and chickpea salad in a bowl
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Black bean chickpea salad

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 healthy, filling, and uber delicious.
Course Main Course, Salad
Cuisine American, Global
Keyword black bean chickpea salad, black bean salad
Prep Time 10 minutes
Cook Time 0 minutes
Servings 4
Calories 236kcal
Author Sravanthi

Equipment

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
  • 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: 236kcal | Carbohydrates: 36g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 302mg | Potassium: 576mg | Fiber: 11g | Sugar: 5g | Vitamin A: 367IU | Vitamin C: 13mg | Calcium: 65mg | Iron: 4mg