A healthy and satisfying salad made with protein-packed chickpeas and black beans, mixed with fresh veggies and a zesty dressing.

Thank you Sharon L. Jordan for sharing. From the Cooking In Costa Rica Facebook Group


for 4 servings

2 cans black beans, drained and rinsed

2 cans chickpeas, drained and rinsed

½ red onion, chopped

20 cherry tomatoes, halved

½ cup fresh parsley (20 g), chopped

½ cup fresh mint  (15 g), chopped

¼ cup olive oil (60 mL)

¼ cup apple cider vinegar(60 mL)

¼ cup lemon juice  (60 mL)

salt, to taste

pepper, to taste

feta cheese, crumbled, to taste



In a large bowl, combine the chickpeas, black beans, red onion, cherry tomatoes, fresh parsley, and fresh mint.

In a small bowl, mix together olive oil, vinegar, lemon juice, salt, and pepper.

Pour over the salad and toss to coat.

Top with crumbled feta cheese.

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