A delightfully crunchy and satisfying bean salad bursting with Mediterranean flavors, including lemon, garlic and fresh herbs. This healthy salad is vegan and gluten free, but mostly just delicious! Recipe yields about six 1-cup servings.
2 cans (15 ounces each) red kidney beans, rinsed and drained, or 3 cups cooked kidney beans
1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
1 small red onion, diced
2 stalks celery, sliced in half or thirds lengthwise and chopped
1 medium cucumber, peeled, seeded and diced
3/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill or mint
1/4 cup olive oil
1/4 cup lemon juice (about 1 1/2 lemons)
3 cloves garlic, pressed or minced
3/4 teaspoon salt
Small pinch red pepper flakes
In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, cucumber, parsley and dill (or mint).
Make the lemon dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper flakes until emulsified. Pour dressing over the bean and vegetable mixture and toss thoroughly.
Serve immediately for the most flavor, or let it marinate in the refrigerator, covered, for a couple of hours or longer. Leftovers should keep well, covered and refrigerated, for several days. If necessary, wake up leftovers with a little sprinkle of salt or drizzle of lemon juice.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
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