Description
Bright, fresh, and no-cook, this Lemon Basil Three Bean Salad mixes chickpeas, white beans, black beans, cherry tomatoes, garlic, red onion, lemon, and basil. It is vegan, meal-prep friendly, and best after chilling.
Ingredients
1 (15 oz) can chickpeas, rinsed and drained
1 (15 oz) can white beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1/4 medium red onion, finely minced
3 garlic cloves, crushed or minced
1 cup cherry tomatoes, halved or quartered
Zest of 1 lemon
1/4 cup fresh basil, minced
2 tbsp extra virgin olive oil, optional
Juice of 2 lemons
1/2 tsp red pepper flakes, optional
1/2 tsp garlic powder
1/4 tsp salt, plus more to taste
Freshly cracked black pepper, to taste
Instructions
1. Combine the chickpeas, white beans, black beans, red onion, garlic, cherry tomatoes, lemon zest, and basil in a large bowl.
2. Add the lemon juice, olive oil, red pepper flakes, garlic powder, salt, and black pepper.
3. Mix thoroughly until everything is evenly coated.
4. Cover and refrigerate for at least 1 hour before serving so the flavors can develop.
Notes
Chill and marinate the salad for at least 1 hour. Overnight marinating gives the best flavor.
Rinse and drain canned beans thoroughly to reduce excess liquid and prevent a soggy texture.
For longer freshness, refrigerate the salad without the tomatoes and add them just before serving.
Store in an airtight container in the refrigerator for 3 to 5 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: One bowl
- Cuisine: American
Nutrition
- Serving Size: 1 serving