Dense Bean Salad Dubai Chocolate (Printable)

Savory-sweet blend of beans, pistachios, and cacao creating unique Middle Eastern flavors.

# 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

# How to Make It:

01 - In a large bowl, combine chickpeas, black beans, and cannellini beans.
02 - Add diced cucumber, red onion, bell pepper, parsley, and mint to the beans. Toss gently to mix evenly.
03 - In a small bowl, whisk together olive oil, lemon juice, pomegranate molasses, honey, cumin, cinnamon, salt, and black pepper until fully incorporated.
04 - Pour dressing over the bean and vegetable mixture. Toss thoroughly to coat all ingredients evenly.
05 - Fold in roasted pistachios and sprinkle cacao nibs or cocoa powder over the salad.
06 - Gently mix to distribute cacao flavor without overwhelming other ingredients.
07 - Let the salad rest for at least 10 minutes to allow the flavors to meld.
08 - Serve chilled or at room temperature for best flavor.

# Expert Advice:

01 -
  • The cacao nibs add an intriguing depth that makes people pause mid-bite and ask what that flavor is.
  • It's naturally vegetarian and gluten-free, but never feels like you're settling for anything.
  • Comes together in thirty minutes and tastes even better the next day as flavors settle.
02 -
  • Don't add the cacao until right before serving or it will absorb moisture and lose that textural surprise that makes the salad interesting.
  • If your pomegranate molasses isn't available, balsamic glaze works as a substitute, but it shifts the flavor profile slightly—go lighter on it than you would the molasses.
03 -
  • Toast your own pistachios if you have time; the moment they hit a hot pan and release their oils is when they taste most vibrant and alive.
  • The secret to this salad not feeling heavy is the ratio of fresh herbs to beans—don't skimp on the mint and parsley because they're what keeps it tasting bright rather than stodgy.
Return