White Bean and Chickpea Salad

The whole is greater than the sum of its parts. I make this salad every week or two in my quest for healthful protein, but I would make it anyway because it's just delicious. I make variations of it depending on what's on hand, but the basic bean/cucumber/dressing combination is what makes this so good. I highly recommend it!

Wonderful flavoured bean salad. I only used chickpeas but know it would be good with both types mixed. I used an unrefined extra virgin olive oil, freshly squeezed lemon juice, sea salt and freshly ground black pepper. I used Lebanese cucumber (small tender), fresh mint from the garden which I liked in this, plus the rest. I would make this again with the white beans next time. Made for Veggie Swap 24 ~ July 2010.

Mmm, what a lovely fresh and crips salad! The combination of flavours is awesome! The beans go so well with the radishes and cucumber and the scallions really add a lovely tang. I didnt have any mint on hand so I used red basil instead, which worked nicely. THANKS SO MUCH for sharing this wonderful recipe with us, JB! Made and reviewed for my chosen chef during Veggie Swap #17.

This is such a delicious salad. The beans and chickpeas have a mild flavor which was "jazzed up" with the crunchy cucumber and tangy radishes. I loved the flavor the scallions gave -- it was oniony but not overpowering as regular onions could have been. And the mint gave it such a fresh taste! We finished half of it last night and I had some for lunch today -- very yummy -- everything had been marinated by the oil/lemon juice mix with great results. Thanks for posting such a great recipe with a wonderful mix of flavors!