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.
🥘 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 BeansChickpeasCucumber, Celery Stalks, Cherry Tomatoes andRed OnionParsleyExtra Virgin Olive Oil (EVOO)LemonSalt + 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!
🥗 MORE SCRUMPTIOUS SALAD RECIPES
Roast Pumpkin and Chickpea SaladCabbage and Crunchy Noodle SaladEasy Greek SaladChickpea Avocado SaladSweet Potato, Chickpea and Feta Salad35 Easy and Yummy Salad RecipesOR see all Salad Recipes
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