Vegan Fava Bean & Chickpea Salad

Servings: 1

This zesty, high-protein salad makes an ideal vegan side dish or light lunch. Since the ingredients are so versatile, don’t be afraid to swap some around! Bean salads are a Mediterranean staple and are flexible enough for those with dietary restrictions, like vegans, vegetarians, and people with celiac disease.



1 (15-oz.) can fava beans, rinsed and drained
1 (15-oz.) can chickpeas, rinsed and drained
2 garlic cloves, minced
1 tablespoon extra-virgin olive oil
2 teaspoons salt, divided
½ teaspoon ground cumin
Juice of ½ lemon
1 tomato, finely chopped
½ medium onion, finely chopped
Black pepper, to taste



1. Combine the fava beans and chickpeas in a pot and fill the pot nearly all the way with water.
2. Set the pot over medium-high heat and cook for 5 minutes, until the beans are heated through. Remove the pot from the heat and drain the water. Allow the beans and chickpeas to cool for 5 minutes.
3. Transfer the fava beans and chickpeas to a medium bowl. Add the garlic, olive oil, 1 tsp. of the salt, cumin, and lemon juice, tossing to combine.
4. Combine the tomato and onion in a separate small bowl and season with the remaining 1 tsp. salt and black pepper to taste.
5. Spoon the bean and chickpea mixture into a serving bowl and top with the tomato–onion mixture. Serve and enjoy!


NUTRITION • per one serving •

Calories 330 —
Total Fat 9 g 12%
Saturated Fat 1.2 g 6%
Polyunsaturated Fat 1.3 g —
Monounsaturated Fat 5.2 g —
Trans Fat 0 g —
Cholesterol — —
Sodium 450 mg 20%
Total Carbohydrates 49 g 18%
Dietary Fiber 13 g 46%
Total Sugars 6 g —
Protein 17 g 34%
Vitamin A 136 mcg 6%
Vitamin C 34 mcg 30%
Vitamin D — 
Potassium 692 mg 15%
Calcium 100 mg 8%
Iron 3.74 mg 20%


This AMAZING Recipe can be found in my Intermittent Fasting and the Mediterranean Diet Cookbook here


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