Fresh and flavorful, Fava Bean Chickpea Salad packed with plant-based protein. Perfect for lunch, as a side dish or meal prep. A simple salad with Middle Eastern flavor is great source of fiber to keep you feeling full and satisfied. Only 10 minutes to make, requires no cooking, and never gets soggy.
Why I love this Chickpea Fava Bean Salad
- Fresh and flavorful: a simple salad with a combination of middle east flavors, similar to a Lebanese bean salad. The earthy flavor of chickpeas (garbanzo beans) combined with the slightly sweet taste of fava beans (broad beans) creates a unique and satisfying taste profile.
- Plant-based protein powerhouse: perfect for a vegetarian or vegan diet. Packed with plant-based protein providing a substantial and nourishing meal option.
- Wholesome and satisfying: fiber-rich chickpeas and fava beans offers a wholesome dose of dietary fiber to keep you feeling full longer. Indulge guilt-free while feeling satiated and energized.
- Versatile easy recipe: customize with your favorite beans, vegetables or fresh flavor of herbs. Enjoy as a quick weekday lunch, a side with your main dish, a great snack or use for meal prep. I use a can of chickpeas and fava beans to make this quick, easy, tasty and nutritious.
For other bean recipes try my nutritious Baked Stuffed Tomatoes with White Beans and Spinach, Black Bean and Sweet Potato Stew with Spinach or my Baked Zucchini and Butter Bean Hummus. Or if you're looking for something sweet whip up a batch of No Bake Black Bean Chocolate Fudge Brownies.
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Key Ingredients and Substitutions
- Fava beans and chickpeas: substitute with any beans you have on hand. Black beans, lima beans or edamame are great options. Fresh beans also work well in this broad bean salad.
- Cucumber: adds fresh flavor and crunch. Swap with fresh zucchini in this healthy salad recipe.
- Red bell pepper: adds color and more crunch, with some extra vitamin c. Substitute with orange or yellow peppers.
- Lemon: the zesty lemon juice adds a tangy twist that enhances the overall flavor. Add lemon zest for more pop. Substitute with white wine vinegar, red wine vinegar, balsamic vinegar or apple cider vinegar.
- Green onion: can be swapped with about a ¼ cup of diced or thinly sliced red onion.
- Mint and cilantro: work really well together. The cilantro can be swapped with flat-leaf parsley. I prefer fresh herbs but dried oregano can work to add mediterranean flavors.
See recipe card for all ingredients and quantities.
Step by step guide to making easy chickpea fava bean salad
- In a small bowl add lemon zest, lemon juice, olive oil, minced garlic, cumin, sea salt and black pepper.
- Whisk to combine vinaigrette.
- In a large bowl, add fava beans, chickpeas, cucumber, red bell pepper, shallot, green onion, fresh mint, and fresh cilantro or parsley.
- Pour the dressing over the bean mixture and toss to coat.
Hint: if you find shallots too strong, soak the shallot slices in cold water for 10 minutes to mellow the flavor before adding to the bean salad.
EXPERT TIPS AND VARIATIONS
- Add diced tomatoes or cherry tomatoes, capers, zucchini or red onion for added crunch and flavor. If using red onion, soak in cold water for 10 minutes to mellow out the strong, pungent flavor.
- Add some crumbled feta cheese or goat cheese (if you tolerate it) for added creaminess and tang to this fresh fava bean salad. Vegan feta works well too.
- add red pepper flakes, diced jalapeño or a dash of cayenne pepper to spice it up.
- Taste the salad as you mix the ingredients and adjust the seasonings accordingly. The right balance of tangy lemon juice, salt, and pepper will elevate the overall taste.
- Allow the salad to marinate in the dressing for at least 30 minutes before serving. This helps the flavors meld together, enhancing the taste and texture of the dish.
- Store this vegan chickpea salad in an airtight container in the fridge for up to 3 days.
Frequently Asked Questions
Absolutely! If you're in a hurry and want convenience, canned fava beans are ready-to-eat. No cooking required! If you're lucky enough to find fresh fava beans, they come tucked inside their natural pods, waiting to be revealed and savored. Yum!
Yes, you can use dried beans, but they need to be soaked overnight and then cooked in a cooking pot or pressure cooker before using. Fresh beans also work well in this broad bean salad.
Store this easy bean salad in an airtight container in the fridge for up to 3 days.
Embrace the Zest of Citrus: The zesty tang will elevate the entire salad, adding a refreshing twist that perfectly complements the earthy notes of the fave beans and chickpeas.
Easy Main Dishes to Pair with Bean Salad
More Healthy Bean Recipes to Enjoy
Recipe
Fava Bean Chickpea Salad
Equipment
- 1 small bowl
- 1 large bowl
Ingredients
Dressing:
- zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1 garlic clove, minced
- ¼ teaspoon sea salt, or kosher salt
- ¼ teaspoon black pepper to taste, optional
Salad:
- 1 can (14 ounce) fava beans, rinsed and drained, (broad beans)
- 1 can (14 ounce) chickpeas, rinsed and drained, (garbanzo beans)
- ½ English cucumber, diced
- 1 medium red bell pepper, diced
- 1 small shallot, thinly sliced
- 3 green onions, thinly sliced, (scallions)
- ½ cup fresh mint leaves, loosely packed, thinly sliced
- ½ cup fresh cilantro or parsley, loosely packed, chopped
- 1 pinch red pepper flakes, (optional)
Instructions
- In a small bowl, whisk together lemon zest, lemon juice, olive oil, garlic, cumin, sea salt and black pepper.
- In a large bowl, add fava beans, chickpeas, cucumber, red bell pepper, shallots, green onion, fresh mint and fresh cilantro or parsley. Toss to combine.
- Pour dressing over the bean mixture and toss to coat.
- Sprinkle with red pepper flakes to taste if using.
- Serve chilled or at room temperature.
Notes
- If you find shallots too strong, soak the shallot slices in cold water for 10 minutes to mellow the flavor before adding to the bean salad.
- Allow the salad to marinate in the dressing for at least 30 minutes before serving. This helps the flavors meld together, enhancing the taste and texture of the dish.
- Store this vegan chickpea salad in an airtight container in the fridge for up to 3 days.
Jenni
Loved the flavors. So easy to make!