Dense Bean Salad Dubai (Print)

Savory blend of chickpeas, black beans, pistachios, and cacao with fresh herbs and citrus dressing.

# Ingredients:

→ Beans

01 - 1 cup cooked chickpeas, drained and rinsed
02 - 1 cup cooked black beans, drained and rinsed
03 - 1 cup cooked cannellini beans, drained and rinsed

→ Vegetables

04 - 1 medium cucumber, diced
05 - 1 small red onion, finely chopped
06 - 1 red bell pepper, diced
07 - 1/4 cup fresh flat-leaf parsley, chopped
08 - 1/4 cup fresh mint leaves, chopped

→ Nuts & Chocolate

09 - 1/3 cup unsalted roasted pistachios, roughly chopped
10 - 1 tablespoon unsweetened cacao nibs or 1 teaspoon unsweetened cocoa powder

→ Dressing

11 - 3 tablespoons extra virgin olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 tablespoon pomegranate molasses
14 - 2 teaspoons honey or maple syrup
15 - 1/2 teaspoon ground cumin
16 - 1/4 teaspoon ground cinnamon
17 - 1/2 teaspoon sea salt, or to taste
18 - 1/4 teaspoon freshly ground black pepper

# Instructions:

01 - In a large salad bowl, combine the cooked chickpeas, black beans, and cannellini beans.
02 - Add the diced cucumber, finely chopped red onion, diced red bell pepper, parsley, and mint. Toss gently to mix.
03 - In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, pomegranate molasses, honey, ground cumin, ground cinnamon, sea salt, and freshly ground black pepper until well combined.
04 - Pour the dressing over the bean and vegetable mixture. Toss to coat evenly.
05 - Fold in the roasted pistachios and sprinkle the cacao nibs or cocoa powder over the salad.
06 - Gently mix to ensure cacao is distributed without overpowering the flavors.
07 - Allow the salad to sit for at least 10 minutes before serving to let flavors meld.
08 - Serve chilled or at room temperature.

# Pro Tips:

01 -
  • It's a salad that actually tastes like something, not just vegetables with dressing apologizing for themselves.
  • The cacao whisper keeps people guessing—they taste something warm and unexpected but can't quite name it.
  • It comes together in under 30 minutes and actually tastes better the next day.
02 -
  • If you let this sit overnight, the cacao can become too prominent—save adding it until just before you serve if you're making it ahead.
  • Pomegranate molasses and balsamic vinegar are not interchangeable; they'll give you completely different flavors, so choose based on what you're serving it with.
  • The salt matters because beans need more salt than you think to taste like themselves; don't be shy, but taste as you adjust.
03 -
  • Pat your beans dry with a paper towel before mixing—any excess liquid will dilute the dressing and make everything taste flat.
  • Chop everything by hand instead of using a food processor; you want distinct pieces, not a mushy texture.
  • If the salad tastes flat after sitting, it usually needs more salt or a squeeze of fresh lemon juice, not more dressing.
Back