Dense Bean Salad Dubai Chocolate (Printable)

Savory-sweet blend of legumes, pistachios, and cacao with fresh herbs and citrus dressing.

# What You'll 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

# Cooking Steps:

01 - In a large salad bowl, combine the chickpeas, black beans, and cannellini beans.
02 - Add the diced cucumber, red onion, bell pepper, parsley, and mint. Toss gently to combine.
03 - In a separate small bowl, whisk together olive oil, lemon juice, pomegranate molasses, honey, cumin, cinnamon, salt, and pepper until smooth.
04 - Pour the dressing over the bean and vegetable mixture. Toss thoroughly to coat evenly.
05 - Fold in the roasted pistachios and sprinkle the cacao nibs or cocoa powder over the salad.
06 - Gently toss, ensuring the cacao is well distributed without overpowering the flavors.
07 - Allow the salad to rest for at least 10 minutes before serving to enhance flavor integration.
08 - Serve chilled or at room temperature for optimal taste.

# Expert Tips:

01 -
  • It tastes like you've traveled somewhere exotic without leaving your kitchen.
  • The cacao and pomegranate molasses create a depth that makes people think you spent hours on this.
  • It's naturally vegetarian, gluten-free, and packed with protein from three kinds of beans.
02 -
  • The cacao should be a whisper, not a shout, if you add too much too soon, you can't take it back, so always start with half of what the recipe calls for.
  • Don't skip the resting time, this salad is one of the few where waiting actually improves everything instead of making you impatient.
03 -
  • Use canned beans to save time, but if you cook them from scratch, you'll notice a difference in texture and flavor that's worth the effort.
  • The pomegranate molasses is non-negotiable if you want the authentic depth, don't skip it for regular vinegar.
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