Low Calorie Vegan Bean Salad



  1. In a large mixing bowl, combine chickpeas, black beans, and kidney beans. Set aside.
  2. Add diced red bell pepper, chopped fresh cilantro, and diced red onion to the bowl with beans. Mix well to combine all ingredients evenly.
  3. In a small bowl, whisk together minced garlic, lime juice, olive oil, ground cumin, salt, and black pepper. Pour this dressing over the salad and mix gently to ensure everything is coated in the dressing.
  4. Cover and refrigerate for at least 30 minutes to allow flavors to meld together before serving. This salad can be enjoyed cold or at room temperature as desired.