Chickpea and Kidney Bean Salad

This chickpea and kidney bean salad is an easy, delicious way to enjoy a medley of bold flavors and fresh ingredients. Packed with protein, fiber, and bright vegetables, this salad makes a fantastic light lunch, a great side dish, or even a quick snack between meals. Whether you’re whipping up a salad for a gathering or meal-prepping for the week, this healthy bean salad recipe will be your new favorite go-to.

What I love most about this salad, and all bean salads, is how customizable it is. You can swap out ingredients based on what you have in your pantry, or experiment with different fresh herbs and veggies to keep things interesting. Plus, the lemon dressing pulls everything together with its tangy, zesty flavor that complements the hearty beans perfectly.

Bean salad is such an easy, convenient, make-ahead meal that it is in weekly rotation, if not more frequently, at our house. I have an ever-growing list of bean salad recipes with different combinations of dressings, fresh herbs, and a variety of beans.

Ingredient Notes

Chickpeas (Garbanzo Beans)

Chickpeas, also known as garbanzo beans, are a staple in my kitchen. They provide a great source of plant-based protein and add a creamy texture to this salad. I recommend using canned chickpeas for convenience, but you can also cook dry beans if you prefer. Just make sure to rinse and drain the canned chickpeas thoroughly to remove excess sodium.

Kidney Beans

I use both light or dark red kidney beans in this recipe, which ever I have at hand. Kidney beans are rich in dietary fiber and protein, making them a powerhouse ingredient in any bean salad recipe. Like the chickpeas, make sure to rinse and drain these well before adding them to the salad. You can also substitute cannellini beans or black beans if that’s what you have on hand.

Fresh Veggies and Herbs

This salad is bursting with fresh flavors thanks to ingredients like bell pepper, cucumber, red onion, parsley, mint, and green onion. The parsley and mint bring a bright, fresh taste to the salad. Feel free to adjust the herbs based on your preference. If you love fresh herbs, add a bit more fresh parsley for an extra burst of flavor!

Dressing Ingredients

The dressing is where the magic happens. A simple mix of fresh lemon juice, apple cider vinegar, olive oil, and lemon zest gives this salad its signature tangy, zesty flavor. I also add a touch of honey for sweetness and fresh garlic to amp up the savory notes. Be sure to let the salad marinate at room temperature for the best flavor.

Instructions

Make the Dressing: In a small bowl, whisk together 2 tablespoons of lemon juice, 2 tablespoons of apple cider vinegar, 1 tablespoon of lemon zest, 4 tablespoons of olive oil, 1 tablespoon of honey, ½ teaspoon red pepper flacks, and 2 minced garlic cloves. Season with a pinch of salt and black pepper.

Prepare the Salad: In a large bowl, combine 1 can of dark red kidney beans, 1 can of light red kidney beans, and 1 can of chickpeas (all rinsed and drained). Add 1 chopped bell pepper, ½ cup of finely chopped cucumber, ¼ cup of finely chopped red onion, ½ cup of chopped fresh parsley, ¼ cup of fresh mint, and 2 chopped green onions.

Toss and Marinate: Pour the dressing over the bean and vegetable mixture. Gently toss everything together until well coated. Let the salad sit at room temperature for at least 30 minutes to let the flavors meld.

How to Serve

• Serve chilled or at room temperature as a light lunch.
• Enjoy as a great side dish for grilled meats or roasted vegetables.
• Add to a salad bowl with fresh greens like spinach or arugula.
• Pair with a side of crusty bread for a satisfying meal.
• Use as a filling for wraps or sandwiches.

Tips, Tricks, and Alterations

• More Fresh Herbs: Swap or add fresh cilantro, basil, or even dill to change up the flavor profile.
• Different Beans: You can mix in black beans, navy beans, or white beans for a unique twist on the classic.
• Extra Veggies: Add cherry tomatoes, fresh green beans, or even bell peppers for extra crunch and color.
• Make it Ahead: This salad tastes even better the next day after the flavors have had time to meld. Store it in an airtight container in the fridge for up to 4 days.
• Add Cheese: For a creamy texture, toss in some crumbled feta or goat cheese for a delicious addition.

If you’ve tried this Chickpea and Kidney Bean Salad recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.

Recipe