Side
Southwest Chickpea and Black Bean Salad
15 minServes 4Nutri-Score A€
A
15 min
15 minSouthwest Chickpea and Black Bean Salad
what you need
Ingredients
chickpeas (canned, drained and rinsed)Pantry400 g- black beans (canned, drained and rinsed)Pantry400 g
carrots (peeled and diced)Produce2 pieces
tomato (diced)Produce2 pieces
avocado (diced)Produce1 piece
corn (canned or cooked kernels, drained)Produce150 g
cilantro (chopped)Produce15 g
red onion (finely diced)Produce1 piece
taco seasoning (to taste)Spices10 g
Greek yogurt (for the dressing)Dairy120 g
lime (juiced)Produce1 piece
salt (pinch, to taste)Spices2 g
per serving
Nutrition
289kcal
- Carbs
- 41 g
- Proteins
- 13 g
- Fat
- 8 g
what you’ll use
Tools
Mixing bowl
Citrus juicer
step by step
Method
- Step 1
Prepare the vegetables
- Drain and rinse the chickpeas and black beans.
- Dice the carrots, tomatoes, avocado and red onion, and chop the cilantro.
- Drain the corn kernels.
- Step 2
Make the dressing
- In a small bowl, mix the Greek yogurt with the lime juice and taco seasoning.
- Season with a pinch of salt and stir until smooth.
- Step 3
Assemble the salad
- Combine the chickpeas, black beans, carrots, tomatoes, avocado, corn, cilantro and red onion in a large bowl.
- Pour over the yogurt dressing and toss gently to coat.
- Taste and adjust the salt, then serve.