Black Bean Chickpea Salad
Black Bean Chickpea Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 328
- Total Fat
- 10
- Saturated Fat
- 1
- Carbohydrates
- 51
- Dietary Fiber
- 20
- Sugar
- 9
- Protein
- 13
- Cholesterol
- 0
- Sodium
- 307
- Total: 25 min
- Prep: 25 min
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 328
- Total Fat
- 10
- Saturated Fat
- 1
- Carbohydrates
- 51
- Dietary Fiber
- 20
- Sugar
- 9
- Protein
- 13
- Cholesterol
- 0
- Sodium
- 307
- Total: 25 min
- Prep: 25 min
Ingredients
2 tablespoons black sesame seeds
Pinch sea salt
Pinch black pepper
Pinch ground cumin
4 fresh scallions, thinly sliced on a bias
3 Roma tomatoes, diced
1 large avocado, pitted and diced
One 15-ounce can (about 1 3/4 cups) black beans, drained and rinsed
One 15-ounce can (about 1 cup) chickpeas, drained and rinsed
1 large ear sweet corn, kernels cut off
1 small jalapeno, minced
1 lime, juiced
1 red bell pepper, seeded and diced
One medium jicama root, peeled and sliced into flat rounds or half moons
Directions
- Combine the sesame seeds, salt pepper, cumin, scallions, tomatoes, avocado, black beans, chickpeas, corn, jalapeno, lime juice and pepper in a medium mixing bowl. Serve immediately, with fresh jicama rounds.
Cook’s Note
If you can't find fresh jicama root, substitute organic corn chips or your favorite healthy cracker for scooping this delicious and satisfying salad.
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