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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.

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

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

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.

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

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

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.

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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

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

Chickpea and Kidney Bean Salad

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 2 votes
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Salad
Cuisine American
Servings 10 servings
Calories 246 kcal

Equipment

  • Mixing Bowl

Ingredients
  

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

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!

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5 from 2 votes (1 rating without comment)

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