Middle Eastern Chickpea & Black Bean Salad

• Vegetarian
• Gluten free

• Produce

  • 1/4 cup Basil
  • 1 15 oz can Black beans
  • 1 15 oz can Garbanzo beans
  • 1 cloves Garlic
  • 1 pint Grape tomatoes
  • 2 tbsp Parsley
  • 1/2 cup Red onion

• Condiments

  • 1 tsp Honey
  • 3 tbsp Lemon juice, fresh

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on ambitiouskitchen.com

Description

Ingredients

• FOR THE DRESSING:
• 1 cloves garlic, minced
• 3 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1/4 cup chopped basil
• 2 tablespoons chopped parsley
• 1 teaspoon honey
• FOR THE SALAD:
• 1 - 15 oz can garbanzo beans (chickpeas), rinsed and drained
• 1 - 15 oz can black beans, rinsed and drained
• 1/2 cup diced red onion
• 1 pint grape tomatoes (or mini heirloom!), halved

Directions

• In a medium bowl, whisk together all dressing ingredients: garlic, lemon juice, olive oil, basil, parsley, and honey. Taste and adjust seasonings as necessary.
• In a separate large bowl, toss chickpeas, black beans, red onion, and tomatoes together. Pour dressing over and gently toss to combine. Refrigerate 30 minutes before serving to allow flavors to soak in. Sprinkle feta and avocado on top if desired.

Nutrition