Dense Bean Salad Dubai Chocolate (Print Version)

A flavorful mix of dense legumes, fresh vegetables, pistachios, and a hint of cacao for vibrant taste.

# 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 Steps:

01 - In a large salad bowl, combine the cooked chickpeas, black beans, and cannellini beans.
02 - Add the diced cucumber, finely chopped red onion, diced red bell pepper, chopped parsley, and chopped mint. Toss gently to combine.
03 - In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, pomegranate molasses, honey, ground cumin, ground cinnamon, sea salt, and freshly ground black pepper until emulsified.
04 - Pour the dressing over the bean and vegetable mixture and toss thoroughly to coat evenly.
05 - Fold in the roasted pistachios and sprinkle the cacao nibs or cocoa powder over the salad.
06 - Mix gently to ensure the cacao is well distributed without overpowering the flavors.
07 - Allow the salad to sit for at least 10 minutes to meld flavors.
08 - Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It tastes like nothing else you've had, that tiny whisper of cacao makes everyone pause and take a second bite.
  • You can prep it ahead and it only gets better as it sits, soaking up all that pomegranate sweetness.
  • It's filling enough to be lunch on its own but elegant enough to serve at a dinner party.
02 -
  • Don't dump all the cacao in at once, start with half and taste as you go because too much can turn bitter instead of intriguing.
  • The salad tastes even better the next day after everything has soaked in the dressing, so make it ahead if you can.
  • If your pomegranate molasses is very thick, thin it with a teaspoon of water before whisking it in.
03 -
  • Always taste your dressing before you pour it, you want it bold because the beans will mellow it out.
  • If you're using cocoa powder instead of cacao nibs, sift it over the salad so it doesn't clump.
  • Let the salad come to room temperature before serving, cold beans can taste flat and the flavors really bloom when they warm up a bit.
Go Back