Recipe courtesy of Jason Wrobel

Black Bean Chickpea Salad

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  • Level: Easy
  • Total: 25 min
  • Prep: 25 min
  • Yield: 4 to 6 servings
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2 tablespoons black sesame seeds

Pinch sea salt

Pinch black pepper

Pinch ground cumin

4 fresh scallions, thinly sliced on a bias

3 Roma tomatoes, diced

1 large avocado, pitted and diced

One 15-ounce can (about 1 3/4 cups) black beans, drained and rinsed

One 15-ounce can (about 1 cup) chickpeas, drained and rinsed

1 large ear sweet corn, kernels cut off

1 small jalapeno, minced

1 lime, juiced

1 red bell pepper, seeded and diced

One medium jicama root, peeled and sliced into flat rounds or half moons 


  1. Combine the sesame seeds, salt pepper, cumin, scallions, tomatoes, avocado, black beans, chickpeas, corn, jalapeno, lime juice and pepper in a medium mixing bowl. Serve immediately, with fresh jicama rounds.

Cook’s Note

If you can't find fresh jicama root, substitute organic corn chips or your favorite healthy cracker for scooping this delicious and satisfying salad.