Savory-sweet blend of beans, roasted pistachios, and cacao hint with Middle Eastern-inspired flavors.
# What You Need:
→ 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 Cook:
01 - In a large salad bowl, combine the chickpeas, black beans, and cannellini beans.
02 - Add diced cucumber, red onion, bell pepper, parsley, and mint; toss gently to mix.
03 - In a small bowl, whisk olive oil, lemon juice, pomegranate molasses, honey, cumin, cinnamon, salt, and pepper until well blended.
04 - Pour dressing over the bean and vegetable mixture and toss to coat evenly.
05 - Fold in roasted pistachios and sprinkle cacao nibs or cocoa powder over the salad.
06 - Gently mix to distribute cacao without overpowering the flavors.
07 - Allow the salad to sit for at least 10 minutes to let flavors meld.
08 - Serve chilled or at room temperature.
