Recipe courtesy of Jason Wrobel
Black Bean Chickpea Salad
Total:
25 min
Prep:
25 min
Yield:
4 to 6 servings
Level:
Easy
Total:
25 min
Prep:
25 min
Yield:
4 to 6 servings
Level:
Easy
Total:
25 min
Prep:
25 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 2 tablespoons black sesame seeds
  • Pinch sea salt
  • Pinch black pepper
  • Pinch ground cumin
  • 4 fresh scallions, thinly sliced on a bias
  • 3 Roma tomatoes, diced
  • 1 large avocado, pitted and diced
  • One 15-ounce can (about 1 3/4 cups) black beans, drained and rinsed
  • One 15-ounce can (about 1 cup) chickpeas, drained and rinsed
  • 1 large ear sweet corn, kernels cut off
  • 1 small jalapeno, minced
  • 1 lime, juiced
  • 1 red bell pepper, seeded and diced
  • One medium jicama root, peeled and sliced into flat rounds or half moons 

Directions

Combine the sesame seeds, salt pepper, cumin, scallions, tomatoes, avocado, black beans, chickpeas, corn, jalapeno, lime juice and pepper in a medium mixing bowl. Serve immediately, with fresh jicama rounds.

Cook's Note

If you can't find fresh jicama root, substitute organic corn chips or your favorite healthy cracker for scooping this delicious and satisfying salad.

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