Dense Bean Salad Dubai Chocolate (Printer view)

A vibrant mix of legumes, fresh vegetables, and pistachios with a hint of cacao and warm spices.

# 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
18 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - In a large salad bowl, mix the chickpeas, black beans, and cannellini beans.
02 - Incorporate the diced cucumber, red onion, bell pepper, parsley, and mint. Toss gently to blend.
03 - Whisk together olive oil, lemon juice, pomegranate molasses, honey, cumin, cinnamon, salt, and pepper in a small bowl until emulsified.
04 - Pour the dressing over the bean and vegetable mixture and toss to coat evenly.
05 - Fold in roasted pistachios and sprinkle cacao nibs or cocoa powder atop the salad.
06 - Gently mix to distribute cacao evenly 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.

# Expert Suggestions:

01 -
  • It bridges savory and sweet without crossing into dessert territory, keeping you curious with every bite.
  • The textures layer beautifully: creamy beans, crunchy pistachios, snappy vegetables, and those tiny bursts of bitterness from cacao.
  • It holds up in the fridge for days and actually tastes better after the flavors have mingled overnight.
02 -
  • If you add the cacao nibs too early, they can get soggy and lose their snap; fold them in just before resting.
  • Pomegranate molasses varies wildly in sweetness; taste your dressing before pouring it on, and adjust honey or lemon accordingly.
  • Beans straight from the can are bland; a good rinse and generous seasoning are non-negotiable.
03 -
  • Toast your pistachios for a few minutes in a dry pan if they taste flat; the warmth brings out their buttery richness.
  • Use a microplane to grate a tiny bit of dark chocolate over the top instead of cacao nibs for a more delicate, melting finish.
  • If pomegranate molasses is hard to find, mix balsamic glaze with a squeeze of lemon and a pinch of sugar; it's not identical, but it's close.
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