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–+ servings
kidney bean and chickpea salad recipe easy bean salad without green beans

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
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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
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