Description
A vibrant and nutrient-rich salad packed with chickpeas, black beans, kidney beans, and fresh veggies, perfect for meal prep or a quick healthy meal.
Ingredients
Scale
- 1 cup canned chickpeas, drained and rinsed
- 1 cup canned black beans, drained and rinsed
- 1 cup canned kidney beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 bell pepper (any color), diced
- 1 small red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: Avocado slices for topping
Instructions
- Begin by gathering all your ingredients.
- Rinse the canned beans and chickpeas under cold water.
- Combine the chickpeas, black beans, and kidney beans in a large mixing bowl.
- Add in the halved cherry tomatoes, diced cucumber, bell pepper, red onion, and parsley.
- Whisk together the olive oil, apple cider vinegar, lemon juice, garlic powder, salt, and pepper in a small bowl.
- Pour the dressing over the salad while mixing gently.
- Top with sliced avocado just before serving.
Notes
Store the salad in an airtight container in the refrigerator for up to 4-5 days. For added creaminess, avocado can be included before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg