Dense Bean Salad Dubai Chocolate (Print)

A bold blend of legumes, roasted nuts, and subtle cacao for a unique flavor harmony with fresh herbs.

# 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
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 combined.
04 - Pour the dressing over the bean and vegetable mixture. Toss to coat evenly.
05 - Fold in the roasted pistachios and sprinkle the cacao nibs or cocoa powder over the salad.
06 - Gently mix, ensuring the cacao is distributed but not overpowering.
07 - Let the salad sit for at least 10 minutes before serving to allow flavors to blend.
08 - Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It tastes like you spent hours in a spice-scented kitchen, but honestly takes less time than scrolling through your phone.
  • The cacao does something almost magical—nobody ever guesses it's there, but everyone notices something unforgettable.
02 -
  • The cacao should whisper, not shout—add it gradually and taste between additions, because cocoa powder especially can turn bitter if you're too generous.
  • Letting the salad sit before serving isn't optional; those beans need time to absorb the dressing, and the spices need time to soften and blend.
03 -
  • Toast your cacao nibs lightly in a dry pan for thirty seconds before sprinkling them in—it deepens their flavor and keeps them from tasting dusty.
  • Make your dressing at least an hour ahead so the spices have time to release their oils and mellow slightly into the oil.
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