Note: If you have the time, I recommend soaking and cooking about 1 cup of both dried chickpeas and black beans, instead of using cans. This will save you some money, and provide even more flavour!

In a large bowl, combine the black beans, chickpeas, red pepper, tomatoes, red onion, cilantro, garlic (if using), and feta (if using). Mix until all the ingredients are incorporated evenly.

Note: Other ingredients you can add at this point might include corn or finely diced jalapeño.

Drizzle some or all of the olive oil over the contents of the bowl and mix well. Don’t hesitate to adjust measurements to your liking. Then, squeeze the juice of each lime into the bowl, one at a time, mixing and tasting before the next. I like to look for a balance between the two ingredients, where I can still make out the oil and the citrus has not yet become overwhelmingly “sharp”. That being said, you can lean in either direction, depending on your preference.

Season with salt and pepper! Serve fresh or store in the fridge.

Note: If using avocado, consider adding medium-diced pieces directly into smaller serving dishes for you and your guests. Avocados don’t keep as well as the rest of the ingredients, so if you end up storing the salad in your fridge, it will keep much better without.

Enjoy!

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