Dense Bean Salad Dubai Chocolate (Printable Version)

A vibrant mix of beans, fresh vegetables, and pistachios with subtle cacao hints and zesty 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

# How-To Steps:

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

# Expert Advice:

01 -
  • It feels luxurious without any fancy technique or hard-to-find ingredients beyond a sprinkle of cacao.
  • The sweet-savory balance hits differently than any bean salad youve had before.
  • It sits beautifully on the counter for hours and actually tastes better after the flavors marry.
02 -
  • Dont skip the resting time. The salad tastes flat if you serve it immediately.
  • Start with less cacao and add more if you want. A little goes a long way and too much turns it bitter.
  • If your beans are mushy, the salad loses its structure. Firm, intact beans are key.
03 -
  • Taste the dressing before you pour it. Its easier to adjust sweetness, salt, or acid in the bowl than in the salad.
  • Use a microplane to grate a tiny bit of dark chocolate over the top just before serving for an elegant finish.
  • If youre making this ahead, hold the herbs and pistachios until just before serving so they stay bright and crunchy.
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