Moroccan Bean Salad
Moroccan cuisine is known for its vibrant flavors and diverse influences, combining elements from Arab, Berber, and Mediterranean cuisines.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 14.
Ingredients
- 15 ounce Canned chickpeas
- 15 ounce Canned kidney beans
- 15 ounce Canned black beans
- 1 cup Red bell pepper
- 1 cup Cucumber
- 1/2 cup Red onion
- 1/4 cup Fresh parsley
- 1/4 cup Fresh mint
- 2 tablespoon Lemon juice
- 2 tablespoon Olive oil
- 1/2 teaspoon Ground cumin
- 1/2 teaspoon Ground paprika
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Instructions
- Drain and rinse the canned chickpeas, kidney beans, and black beans.
- Dice the red bell pepper, cucumber, and red onion.
- Finely chop the fresh parsley and mint.
- In a large bowl, combine the drained beans, diced vegetables, and chopped herbs.
- In a small bowl, whisk together the lemon juice, olive oil, ground cumin, ground paprika, salt, and black pepper.
- Pour the dressing over the bean and vegetable mixture and toss to combine.
- Let the salad rest in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve chilled and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 35g12%
- Sugars 5g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.