Description
A vibrant summer salad combining chickpeas, cannellini beans, and black beans with cherry tomatoes, red onion, and a zesty lemon-basil dressing. Fresh, crunchy, and packed with plant-based protein.
Ingredients
2 cups cooked or canned chickpeas (drained and rinsed)
1 cup cooked or canned cannellini beans (drained and rinsed)
1 cup cooked or canned black beans (drained and rinsed)
1 cup halved cherry tomatoes
1/4 cup red onion (finely chopped)
1/4 cup fresh basil leaves (chopped)
2 tablespoons fresh lemon juice
1 tablespoon extra virgin oil
1 clove garlic (minced)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
Instructions
Combine chickpeas, cannellini beans, black beans, cherry tomatoes, and red onion in a bowl
Make dressing by whisking lemon juice, olive oil, garlic, salt, black pepper, and oregano
Pour dressing over bean mixture and toss until evenly coated
Stir in fresh basil
Chill in refrigerator for at least 30 minutes before serving
Notes
Add cherry tomatoes first to maintain their juiciness
Use fresh basil if possible (store-bought in olive oil works if unavailable)
Salad tastes best when made ahead and chilled
Store in airtight container for up to 3 days
- Prep Time: 15
- Category: Dinner
- Method: Room Temperature Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg