This kidney bean chickpea salad shows exactly why I keep coming back to bean salads again and again. The creamy chickpeas and firm, slightly sweet kidney beans play so well together, especially once they soak up that bright lemony dressing. It's one of those easy, make-ahead dishes I can throw together on autopilot and still look forward to eating all week.
If you've been around here for a while, you won't be surprised that I have yet another bean salad recipe to share, I've lost count of how many versions live on the site at this point. Bean salads are one of my favorite dishes to make, and this one might be the best example of why.
Ingredient Notes
Chickpeas (Garbanzo Beans): I like to use canned chickpeas here for convenience - they're creamy and ready to go. Be sure to rinse and drain them thoroughly to remove excess salt and starch. If you've cooked your own from dried beans, those work beautifully too.
Kidney Beans: Light or dark red kidney beans both work great. Their firm texture and deep color make this salad hearty and satisfying. If you're out, cannellini or black beans are good substitutes.
Fresh Veggies and Herbs: This salad gets its crunch and color from chopped bell pepper, cucumber, and red onion. Fresh parsley, mint, and green onions add brightness, but basil, dill, or cilantro would be equally lovely if that's what's in your fridge.
Dressing Ingredients: A mix of lemon juice, apple cider vinegar, lemon zest, olive oil, honey, red pepper flakes, and garlic gives this salad its signature tangy-sweet flavor. Let the salad marinate at room temperature before serving so the beans can soak up all that goodness.
Instructions
Start by whisking together your dressing - lemon juice, apple cider vinegar, lemon zest, olive oil, honey, red pepper flakes, and garlic. Give it a good whisk until it's fully combined and set it aside.
In a large bowl, combine the drained kidney beans and chickpeas with your chopped vegetables and herbs. Pour the dressing over the top and gently toss everything together until it's evenly coated. The beans should glisten and the herbs will start to release their aroma.
Let the salad sit at room temperature for about 30 minutes before serving. That quick rest helps the dressing soak into the beans and meld all the flavors together. Serve chilled or at room temperature depending on your mood - it's delicious either way.
How to Serve
- Enjoy as a light lunch or quick weeknight side.
- Spoon over a bed of greens like spinach or arugula.
- Serve alongside Roasted Tomato and Pepper Soup or Carrot Lentil Soup for a complete meal.
- Use as a wrap filling with hummus or feta.
- Pair with crusty bread for a simple, protein-rich meal.
Tips, Tricks, and Alterations
- More Fresh Herbs: Add dill, basil, or cilantro for a twist.
- Different Beans: Try black beans or navy beans for extra color.
- Extra Veggies: Add cherry tomatoes or chopped green beans for crunch.
- Make Ahead: This salad keeps up to four days in the fridge and tastes even better as it sits.
- Add Cheese: Crumbled feta or goat cheese make it creamy and tangy.
- Explore More Bean Salads: See my Dense Bean Salad for tips on building your own flavor combinations.
If you love experimenting with bean salads, grab my free guide - Anatomy of a Bean Salad. It walks you through the structure of a perfect bean salad so you can create endless variations.
Recipe
Kidney Bean Chickpea Salad
Ingredients
- 1 can dark red kidney beans rinsed and drained
- 1 can light red kidney beans rinsed and drained
- 1 can chickpeas rinsed and drained
- 1 bell pepper chopped
- ½ cup cucumber finely chopped
- ¼ cup red onion finely chopped
- ½ cup fresh parsley chopped
- ¼ cup fresh mint chopped
- 2 green onions chopped
Dressing
- 2 cloves garlic minced
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon zest
- 4 tablespoons olive oil
- 1 tablespoon honey
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon fresh black pepper
Instructions
- Whisk all dressing ingredients in a small bowl until combined.
- In a large bowl, mix the beans, vegetables, and herbs.
- Pour the dressing over the salad, toss to coat, and let stand 30 minutes before serving.
Did you make this recipe? Let me know!