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–+ servings
Mediterranean Bean Salad

Mediterranean Bean Salad

This Mediterranean Bean Salad is a refreshing mix of kidney beans, chickpeas, and fresh herbs, perfect for a healthy vegan dish.
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Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Cuisine Mediterranean
Servings 6 cups
Calories 200 kcal

Equipment

  • Mixing Bowl
  • Whisk

Ingredients
  

Beans and Vegetables

  • 2 cans red kidney beans 15 ounces each, rinsed and drained
  • 1 can chickpeas 15 ounces, rinsed and drained
  • 1 small red onion diced
  • 2 stalks celery sliced and chopped
  • 1 medium cucumber peeled, seeded, and diced
  • 0.75 cup fresh parsley chopped
  • 2 tablespoons fresh dill or mint chopped

Dressing

  • 0.25 cup extra-virgin olive oil
  • 0.25 cup lemon juice about 1 ½ lemons
  • 3 cloves garlic pressed or minced
  • 0.75 teaspoon fine salt
  • 1 small pinch red pepper flakes

Instructions
 

Preparation

  • In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, cucumber, parsley and dill.
  • Make the lemon dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper flakes until well blended. Pour the dressing over the salad and stir until combined.
  • Serve immediately for the most flavor, or let it marinate in the refrigerator, covered, for a couple of hours or longer. Leftovers will keep well, covered and refrigerated, for up to 4 days.

Notes

If necessary, wake up leftovers with a little sprinkle of salt or drizzle of lemon juice.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 30gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 350mgPotassium: 500mgFiber: 8gSugar: 3gVitamin A: 15IUVitamin C: 25mgCalcium: 8mgIron: 15mg
Keyword bean salad, Fresh, Gluten-Free, Healthy, salad, Vegan
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