Dense Bean Salad Dubai (Print View)

Savory legumes combined with pistachios and cacao in a vibrant Middle Eastern salad.

# 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

# How To Make It:

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 mix.
03 - In a separate small bowl, whisk together olive oil, lemon juice, pomegranate molasses, honey, cumin, cinnamon, salt, and pepper until well combined.
04 - Pour the dressing over the bean and vegetable mixture. Toss to coat evenly.
05 - Fold in the roasted pistachios and sprinkle the cacao nibs or cocoa powder over the salad.
06 - Gently mix, ensuring the cacao is distributed but not overpowering.
07 - Let the salad sit for at least 10 minutes before serving to allow flavors to meld.
08 - Serve chilled or at room temperature.

# Expert Insights:

01 -
  • It uses pantry staples but tastes like you planned something impressive.
  • The cacao adds mystery without screaming dessert, just enough to make people ask what theyre tasting.
  • It holds up beautifully in the fridge, getting better as the flavors marry overnight.
  • Youll feel full without feeling heavy, thanks to the fiber and good fats.
02 -
  • If you dump the dressing on without tossing right away, the beans at the bottom will be soggy and the top will be dry.
  • Too much cacao turns the salad bitter and muddy; start with half and taste before adding more.
  • Letting it rest is not optional, the flavors need time to settle or itll taste like separate ingredients in a bowl.
03 -
  • Toast your own pistachios in a dry skillet for two minutes; the oils wake up and the flavor doubles.
  • Taste the salad after it rests and adjust the salt or lemon, beans absorb seasoning fast and you might need a little more.
  • If the cacao nibs feel too crunchy, pulse them once or twice in a spice grinder for a finer, more integrated texture.
Go Back