Chickpea and Kidney Bean Salad Recipe

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.

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.

This Chickpea and Kidney Bean Salad Recipe Is:

• Sweet
• Tangy
• Earthy
• Hearty
• Protein Packed
• Fiber Rich

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 larger 7.5-Quart Instant Pot which is larger 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 fast, no soaking required! While canned beans are super 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 the canned beans, think about 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.

What’s In This Kidney Bean and Chickpea Salad Recipe?

See 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.

How do I Make Chickpea Salad with Kidney Beans?

1. In a large mixing bowl combine the cooked chickpeas and kidney beans, drained and rinsed.  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.
2. 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. 
3. 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.

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.

Share this Kidney Bean Salad with Chickpeas Recipe

If you loved this recipe, please feel free to share on Facebook or with your family & friends. Make sure to follow us on Instagram, YouTube & TikTok too – I’d love to connect with you there.

And let’s keep in touch – subscribe to my monthly newsletter to get free recipe inspiration. 

Chickpea and Kidney Bean Salad

Kelly Jensen

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.

5 from 1 vote

Print Recipe Pin Share Tweet

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Appetizer, Salad

Cuisine American

Servings 10 servings

Calories 246 kcal

Equipment

• Mixing Bowl

Ingredients

  

1x2x3x

For the Bean Salad

• 2 14-ounce cans No-Salt-Added Chickpeas drained
• 2 14-ounce cans dark red kidney beans drained
• 1 bell pepper
• 1 cup fresh parsley
• 4 stalks celery

For the Vinaigrette Dressing

• 3 tbsp olive oil
• 3 lemons juiced (about a 1/2 cup)
• 2 tbsp whole grain mustard
• 2 tbsp honey or other natural sweetener
• 1 tsp Sea Salt
• 1 tsp Black Pepper

Cook ModePrevent your screen from going dark

Instructions

 

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

Nutrition

Calories: 246kcalCarbohydrates: 39gProtein: 12gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 495mgPotassium: 606mgFiber: 12gSugar: 6gVitamin A: 1100IUVitamin C: 45mgCalcium: 82mgIron: 4mg

Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

This post may contain affiliate links. I may earn from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.

Sharing is caring!