Dense Bean Salad Chocolate (Printable Format)

A bold salad featuring chickpeas, roasted pistachios, and cacao for a rich, layered flavor.

# What's Needed:

→ 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

# How To Make It:

01 - In a large bowl, mix chickpeas, black beans, and cannellini beans.
02 - Incorporate diced cucumber, red onion, bell pepper, parsley, and mint; toss gently to combine.
03 - Whisk olive oil, lemon juice, pomegranate molasses, honey, cumin, cinnamon, salt, and pepper together in a separate bowl until emulsified.
04 - Pour dressing over legume and vegetable mixture; toss gently to coat evenly.
05 - Fold in roasted pistachios and sprinkle cacao nibs or cocoa powder over the salad.
06 - Gently combine to distribute cacao without overpowering, then let sit for at least 10 minutes to meld flavors.
07 - Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It feels like a secret dish you invented yourself, bold and a little unexpected.
  • The cacao doesnt taste like dessert but adds a mysterious depth that keeps people guessing.
  • Its filling enough to be a meal on its own, but light enough to leave you energized.
  • Every bite delivers crunch, creaminess, and a balance of sweet and savory that never gets boring.
02 -
  • Rinse your canned beans thoroughly or the salad will taste metallic and flat.
  • Start with less cacao and add more to taste, a little goes a long way and too much can turn bitter.
  • Let the salad rest before serving or the dressing will pool at the bottom instead of clinging to everything.
03 -
  • Toast your pistachios in a dry skillet for two minutes to wake up their oils and deepen their flavor.
  • Use pomegranate molasses if you can find it, the sweet-tart complexity is irreplaceable.
  • Serve the salad in a shallow bowl so every scoop gets a bit of everything, beans, crunch, herbs, and that hint of chocolate.
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