Chickpea and Kidney Bean Salad Recipe

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This chickpea and kidney bean salad recipe is a bright & fresh side dish, loaded with hearty legumes in a citrusy vinaigrette dressing. Ready in about 10 minutes, this simple salad can be made with pantry staples and a few fresh ingredients.

A fantastic salad to entertain with, or bring to a potluck or cookout. This bean salad is loaded with crunch in each bite, and is easy to make, vegetarian, and high in plant-based protein.

Want more easy bean salad recipes? Try our creamy kidney bean salad, our old fashioned 4 bean salad, and our favorite avocado black bean salad with corn!

garbanzo kidney bean salad recipe easy healthy vegan bean salad with lemon apple cider vinaigrette dressing

Table of Contents

Note: This recipe was updated 10/20/25 with new step-by-step photos, a FAQ section, and notes on additions and substitutions.

I absolutely love bean salads – they make a fantastic refreshing side dish or light lunch in the summers. Bean salads are high in plant-based protein and also very budget-friendly, as canned beans and this easy homemade dressing are inexpensive.

The creamy texture of the kidney beans pairs perfectly with the hearty texture of chickpeas, and the light crunchy peppers and celery. This salad makes a great side to serve with your favorite protein, and can be enjoyed all year long.

Notes From Our Kitchen

This bean salad is earthy, hearty, and satisfying!
It has a wonderful tangy, sweet, and savory dressing.
The fresh herbs give this recipe a nice flavor.
It’s a great salad that is both high in protein and fiber from the beans.
If you use canned beans, it’s a great no-cook recipe!
Cooks of any skill level can successfully make this salad by following our step-by-step photos and instructions below.

Canned Beans Versus Homemade

While I love the convenience of canned beans, I usually cook dry beans from scratch in my pressure cooker – the texture is better and it’s more affordable. I use a large 7.5-Quart Instant Pot which is bigger than the standard model so I can batch cook more at a time.

If you don’t already have one, the Instant Pot works wonders for cooking dried beans quickly, with no soaking required! While canned beans are convenient, they are often loaded with sodium. If you buy canned beans, I always recommend using a no-salt-added variety so you can control the amount of salt in your dish.

Next time you reach for canned beans, consider investing in a pressure cooker instead! Homemade beans are incredibly cost efficient, and you can add seasonings and spices to the beans while they cook for extra flavor.

Ingredients You’ll Need

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

Parsley, Celery, Lemon, Bell Pepper
No Salt Added Chickpeas: one of my favorite pantry staple ingredients! You can use canned chickpeas (I’d highly recommend a low sodium or no salt version), or you can make your own chickpeas from scratch in the Instant Pot.
Kidney Beans: Like chickpeas, I only use no salt or low sodium beans in my pantry – using low sodium beans lets you control the amount of salt in your dish for better flavor!
Extra virgin olive oil
Apple Cider Vinegar, which gives this dressing a little extra tang which is really fantastic! I love using this organic apple cider vinegar with the mother which has a great flavor. I think it gives a nice extra sweetness and depth.
Whole Grain Mustard – for a really nice flavor and texture, I love this fancy Whole Grain Mustard. Using a really good mustard makes all the difference, so don’t use the basic yellow stuff for this recipe.

Additions and Substitutions

If you want to make this more of a classic bean salad, you can add in fresh steamed green beans or yellow wax beans.

Or try adding different canned beans in as well! Black beans, pinto beans, or navy beans would be excellent additions to this salad.

The homemade dressing is excellent, but if you are short on time, you could always use a bottled vinaigrette dressing instead.

Step-By-Step Photos and Directions

canned chickpeas and kidney beans in a mixing bowl to make bean salad

Step 1: In a large mixing bowl combine the cooked chickpeas and kidney beans, drained and rinsed.

a bowl with beans and orange bell peppers, parsley, and chopped celery to make chickpea kidney bean salad.

Step 2: Chop the orange bell pepper into small bite sized pieces, and add to the bowl. Finely chop the parsley and celery and add to the bowl as well.

bean salad dressing with lemon juice, olive oil, and dijon mustard.

Step 3: In a pint sized mason jar: juice the lemons, and combine with the rest of the dressing ingredients. Stir or shake (with a lid sealing the dressing) until the dressing is a smooth consistency and pour over the bean salad.

a bowl of kidney bean chickpea salad with dressing, parsley, and bell peppers

Step 4: Mix the bean salad well to combine the beans and dressing. Cover the salad and place in the refrigerator for up to 2 hours before serving to allow the flavors to meld. Serve cool or at room temperature.

Recipe FAQs

Can you make bean salad with 2 kinds of beans?

Absolutely! This delicious kidney bean and chickpea salad has a wonderful contrast of flavors, colors, and textures. It’s similar to classic bean salad, but has a wonderful twist from the fresh homemade dressing.

Can you use bottled dressing for bean salad?

Yes you can! While I prefer to make my 5-minute lemon vinaigrette, you can use a bottled Italian dressing if you prefer. If you want to add some sweetness, I would recommend a drizzle of honey or maple syrup.

How to store leftover bean salad?

If you have leftovers, store the bean salad in an airtight container and refrigerate for up to 4 days. Give the salad a good stit before serving.

kidney bean and chickpea salad recipe easy bean salad without green beans

Easy Chickpea Recipes Anytime

This recipe calls for chickpeas aka garbanzo beans. This are one of my favorite beans – packed with plant-based protein, and are high in fiber and nutrients! I recommend using a no-salt-added variety to keep the overall sodium content down, so you can control how much sodium is in the dish. Canned chickpeas taste great, so if you are using canned chickpeas, just watch the sodium or added salt content.

I make dried beans in my Instant Pot every week, it’s a great way to save on cost. If you’re a bean fan, then I’d recommend an Instant Pot or electric pressure cooker as a way to take your recipes to the next level!

Browse all our chickpea recipes here to find your next favorite.

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