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“Nacho” Chickpea Salad

By loading up the salad with nacho-esque toppings like black beans, chopped tomatoes and onions, olives, jalapenos, and even a bit of cheese, you’re getting all the flavor without the regret.
Prep Time5 minutes
Total Time5 minutes
Course: Appetizer, Sauce
Cuisine: American
Servings: 4 servings
Author: The Kitchen Prep

Ingredients

  • 1 can chickpeas rinsed and drained
  • ¾ cups canned black beans rinsed and drained
  • 3 tablespoons sliced black olives
  • 3 tablespoons pickled jalapenos roughly chopped
  • 3 tablespoons finely chopped red onion*
  • ¼ cup fresh tomatoes seeded and roughly chopped
  • ¼ cup shredded cheddar or nacho cheese blend
  • ¼ cup olive oil
  • Juice from ½ a lime
  • ¼ teaspoon cumin
  • ¼ teaspoon smoked paprika {if you like a smoky flavor}
  • Pinch of salt
  • Handful of fresh cilantro roughly chopped
  • ¼ cup Stonyfield Whole Milk Greek Yogurt

Instructions

  • Toss together first 7 ingredients in a medium bowl; gently mix to combine.
  • In a small bowl, whisk together the olive oil, lime juice, cumin and smoked paprika until emulsified.
  • Pour over the bean mixture and toss to coat. Sprinkle with chopped cilantro. Refrigerate until ready to serve. {The longer it sits, the more the flavors marry, so feel free to make it in advance.}
  • Serve with a dollop of Greek yogurt and your favorite chips.

Notes

If raw onion is too strong for you, chopped scallions make a nice, milder alternative.