Dense Bean Salad Dubai Chocolate (Printer View)

Savory-sweet blend of beans, cucumbers, pistachios, and cacao with Middle Eastern-inspired dressings.

# 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

# Method:

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

# Expert Advice:

01 -
  • It tastes fancy and complex but comes together in less than half an hour, even for busy weeknights.
  • The beans give you real substance and protein while the cacao nibs add an unexpected whisper of sophistication that nobody sees coming.
  • It's the kind of salad that sits beautifully in the fridge for days, getting better as flavors meld together.
02 -
  • The cacao is bold—start with half the amount and build up, because once it's in, you can't take it out.
  • If you prep this more than a few hours ahead, add the cucumber and pistachios just before serving so they stay crisp instead of getting soggy.
  • Pomegranate molasses is non-negotiable; balsamic glaze is a backup, but it changes the entire personality of the dish.
03 -
  • Toast your own pistachios if you have raw ones—the extra five minutes of oven time transforms them from pleasant to unforgettable.
  • Always taste the dressing before it meets the salad; this is your last chance to adjust the acid, sweetness, and spice balance without affecting everything else.
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