Dense Bean Salad Dubai (Print)

A hearty salad mixing chickpeas, black beans, pistachios, and subtle cacao for a bold Middle Eastern twist.

# Components:

→ 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

# Directions:

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 small bowl, whisk together olive oil, lemon juice, pomegranate molasses, honey, cumin, cinnamon, salt, and pepper until well blended.
04 - Pour the dressing over the bean and vegetable mixture, tossing to coat evenly.
05 - Fold in the roasted pistachios and sprinkle cacao nibs or cocoa powder over the salad.
06 - Gently mix to distribute cacao evenly without overpowering the flavors.
07 - Let the salad rest for at least 10 minutes to allow flavors to meld.
08 - Serve chilled or at room temperature.

# Chef Secrets:

01 -
  • It's the kind of salad that surprises everyone at the table with its layered sweetness and umami depth.
  • Packed with protein and fiber, it's genuinely satisfying without feeling heavy.
  • You can make it ahead and it actually gets better as it sits.
02 -
  • If you add the cacao too early or too aggressively, it becomes bitter and dominating—wait until the very end and use a light hand.
  • The beans must be fully drained, or excess liquid will dilute your dressing and leave everything tasting flat.
03 -
  • Make this salad a few hours ahead if you can; the flavors deepen and the beans soften slightly from the acid, tasting even better by dinnertime.
  • If you're using canned beans, rinse them extra thoroughly under cold water to remove the starchy liquid that can make the salad gluey.
Back