Colorful Chickpea and Black Bean Salad

"This is really more of a "chickpea compote!" I love this and make it with tons of variations. Here's the basic recipe. I serve these with toasted pita triangles brushed with olive oil and dusted with cumin and kosher salt. this is great for informal gatherings or parties when you need to bring a dish. You could easily make lots of this and I often do. Mmmm!! Add the peppers if you want--just depends on whether you like peppers! the ingredients say red and green ones, but I've added orange and yellow as well. This is an add/delete kind of recipe--keep changing it little by little as you make it!"
 
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photo by spatchcock photo by spatchcock
photo by spatchcock
Ready In:
20mins
Ingredients:
12
Serves:
2-3
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ingredients

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directions

  • Mix together all ingredients.
  • Marinate for at least an hour--but I usually can't wait if it's just for me!

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Reviews

  1. I was looking up chickpea recipes & just had to make this one based on your picture! It looks so deliciously colorful. I was having my parents over, who don't eat garlic or onions, so I substituted in some fresh ginger to taste & also threw in a cup of fresh corn for added flavor. The lime & ginger flavors complimented eachother well & really brought out the freshness of this summer salad. Thanks so much for the excellent recipe spatchcook.
     
  2. This truly is a colorful salad! I included both red and green sweet bell peppers and their colors went fantastic with the black beans and tan chickpeas. The best part of this salad is that a majority of the flavors comes just from the mix of veggies, rather than from an overload of vinegar and oil. Thanks for the recipe; I will certainly be making this again!
     
  3. This is really delicious and easy to make. I didn't make it, but my sister did. It was very good. Good with diced green pepper too.
     
  4. Just finished a wonder ful lunch of this which was a leftover from a dinner two days ago. I REALLY like the meld of flavors. Did a bit of tweaking though. Only had small Key limes so I added about a tbls of fresh grated zest, washed the beans and chickpeas in cold water to reduce the sodium content and went heavy on the fresh black pepper. This was a delight for the tastbuds. This is certainly going into my "Make Again" cookbook!
     
  5. I made this to take to a salad supper. I mixed everything (except the tomatoes) the evening before to give the veggies time to marinate in the dressing & added the chopped tomatoes 1hr before serving. This was very colorful & a really good canned bean salad. I did use both red & green peppers and added a few red pepper flakes.
     
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RECIPE SUBMITTED BY

bok bok, bok bok bok bok.
 
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