Fiesta Chickpea and Black Bean Salad

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Quick, no-cook Fiesta Chickpea and Black Bean Salad is made with canned beans, tomatoes, cilantro and avocado tossed with a cumin-lime vinaigrette.

I confess that I didn’t always like beans in my salads, I think it’s a texture thing because I love beans simmered in soups or with rice, but… add some avocados, cilantro, red onion, lime juice, and cumin and I am in love!

  • High in fiber (over 15g per serving!)
  • Plant-based protein boost
  • No cooking—ready in 10 minutes
  • Great for meal prep or BBQ sides
  • Fresh, bright, and super satisfying

Ingredients You Will Need

Here’s what you need to make this easy Chickpea Black Bean Salad. See recipe card below for exact measurements.

Ingredients for Fiesta Chickpea and Black Bean Salad.
  • Beans: Canned black beans and garbanzo beans
  • Vegetables and Herbs: Tomatoes, avocado, red onion and cilantro
  • Salad Dressing: garlic, lime juice, cumin, olive oil, crushed red pepper flakes, salt and pepper

How To Make This Chickpea and Black Bean Salad

  1. In a large bowl start by making the cumin-lime vinaigrette, mix the oil, lime juice, garlic, cumin, salt and crushed red pepper flakes.
  2. Add the beans, tomato, onion and cilantro and toss to combine.
  3. Add the avocado when ready to eat.
black beans, chickpeas, avocado and tomatoes with lime in a bowl.

Variations:

  • You can add corn, it’s especially great with charred summer corn off the cob
  • Omit cilantro if you’re not a fan
  • Swap the beans or garbanzo beans for white beans, pink peas or black eyed peas.

Add Some Protein

Grilled shrimp on skewers seasoned with cumin, garlic and finished with fresh squeezed lime juice and cilantro.

0

Cilantro Lime Grilled Shrimp

25 mins
Air Fryer Shrimp

2

Perfect Air Fryer Shrimp

10 mins
peruvian chicken on plate with rice and corn

2

Peruvian Grilled Chicken Skewers

3 hrs 25 mins
Air Fryer Chicken Bites

1

Air Fryer Chicken Bites

29 mins

Serving Size

This serves four as a side dish, if you prefer to have this as a main dish, then it would serve 2. You can easily double or triple the recipe to serve more.

Meal Prep

Make it ahead and refrigerate in an airtight container for up to 4 days. If I were making this ahead, I would leave the avocado out and add just before eating.

black beans, chickpeas, avocado and tomatoes with lime

More Bean Salad Recipes You Will Love

  • Avocado Corn Salad
  • Chickpea Salad
  • Black Bean Salad with Avocado and Cucumbers
  • Greek Chickpea Salad
  • Black Eye Pea Salad

Chickpea Black Bean Salad

3
Cals:335
Protein:14
Carbs:47
Fat:11.5
Fiber:15.5
Fiesta Chickpea Black Bean Salad is made with canned beans, tomatoes, cilantro and avocado tossed with a cumin-lime vinaigrette. An easy, no-cook, high-fiber side dish or vegetarian main.
Course: Lunch, Salad, Side Dish
Cuisine: American
Prep: 10 minutes mins
Cook: 0 minutes mins
Total: 10 minutes mins

WW Points

Yield: 4 servings
Serving Size: 1 generous cup as a side

Ingredients

  • 2 cloves garlic , minced
  • 3 tablespoons lime juice , fresh
  • 1 tablespoon olive oil , extra virgin
  • 1 teaspoon cumin
  • pinch crushed red pepper flakes
  • 1/2 teaspoon kosher salt
  • 15 oz can black beans , rinsed and drained
  • 1 cup canned chickpeas , rinsed and drained
  • 1 cup cherry tomatoes , halved
  • 1/4 cup minced red onion , finely diced
  • 1/4 cup cilantro , chopped
  • 1 medium avocado , diced

Instructions

  • In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt.
  • Add the black beans, chickpeas, tomato, onion and cilantro; mix well.
  • When ready to eat, gently mix in avocado and serve right away.
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Nutrition

Serving: 1 generous cup as a side, Calories: 335 kcal, Carbohydrates: 47 g, Protein: 14 g, Fat: 11.5 g, Saturated Fat: 2 g, Sodium: 481.5 mg, Fiber: 15.5 g, Sugar: 0.5 g
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