Chickpea & Kidney Bean Salad

This vegan Chickpea & Kidney Bean Salad is healthy and delicious, and perfect for picnics, BBQs and potlucks.  Filled with fresh ingredients including cucumbers, bell peppers and cherry tomatoes, and topped with parsley and a lemon vinaigrette.

This Chickpea & Kidney Bean Salad is inspired by the various bean salads I tried throughout our travels in the Middle East.  It's a fresh and filling vegan salad that's filled with good-for-you ingredients. 

I've chosen a basic lemon vinaigrette as the dressing which adds a subtle, tangy flavour to the medley of vegetables and beans.

I usually try to leave fresh herbs out of most of my salad recipes since I just hate buying a whole bunch to only use a few leaves.  But this salad is the exception as chopped parsley is a worthy addition.

This salad is the perfect side of lamb or beef, or even enjoy it on it's own for an easy take to work lunch.

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🥘 INGREDIENTS

Here's a sneak peek of what you'll need to make this Middle Eastern Bean Salad at home.  Full measurements listed in the printable recipe card below... 

• Red Kidney Beans
• Chickpeas
• Cucumber, Celery Stalks, Cherry Tomatoes andRed Onion
• Parsley
• Extra Virgin Olive Oil (EVOO)
• Lemon
• Salt + Pepper

💭 TOP TIPS

Make Ahead:

This salad can be served either cold or at room temperature, making it great for bringing along to picnics, BBQs and potlucks.  The salad will keep in the fridge in an airtight container for a few days, so feel free to make ahead.

Canned VS Dry Beans:

I'm all for simplicity and saving time so canned beans work well for me.  I just make sure I rinse well before putting in the salad.  If you would like to use dry beans instead, go for it!

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If you’ve tried this Chickpea & Kidney Bean Salad I’d love to hear how you enjoyed it! Pop a comment and a star rating below!  

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