Description
A zesty, no-cook vegan salad combining chickpeas, cannellini, and black beans with cherry tomatoes and red onion in a bright lemon-basil dressing. Perfect as a light lunch, barbecue side, or meal-prep dish.
Ingredients
2 cans chickpeas (15 oz each), drained and rinsed
2 cans cannellini beans (15 oz each), drained and rinsed
2 cans black beans (15 oz each), drained and rinsed
1 cup cherry tomatoes, halved
1/2 cup red onion, finely chopped
Zest and juice of 2 lemons
1/2 cup fresh basil leaves, chopped
2 cloves garlic, minced
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
Salt, to taste
Freshly ground black pepper, to taste
Optional: 1/2 teaspoon red pepper flakes
Instructions
Combine chickpeas, cannellini, black beans, tomatoes, and red onion in a large bowl.
In a small jar, whisk together lemon zest, lemon juice, garlic, olive oil, balsamic vinegar, salt, pepper, and red pepper flakes (if using).
Pour dressing over salad and toss gently to coat.
Sprinkle with chopped basil and refrigerate until ready to serve (at least 30 minutes for flavors to meld).
Notes
For extra flavor, add cucumber or bell peppers. Store leftovers in an airtight container in the fridge for up to 4 days.
Adjust dressing consistency with a splash of water if needed.
Nutrition
- Serving Size: 2 cups
- Calories: 205
- Sugar: 5g
- Sodium: 615mg
- Fat: 8.5g
- Saturated Fat: 1.5g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg