Kidney Bean Chickpea Salad
Bright, lemony, and packed with two kinds of beans, this hearty salad comes together in 10 minutes and keeps beautifully for meal prep.
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.2 cloves garlic, 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
- In a large bowl, mix the beans, vegetables, and herbs.1 can dark red kidney beans, 1 can light red kidney beans, 1 can chickpeas, 1 bell pepper, ½ cup cucumber, ¼ cup red onion, ½ cup fresh parsley, ¼ cup fresh mint, 2 green onions
- Pour the dressing over the salad, toss to coat, and let stand 30 minutes before serving.
Nutrition
Calories: 326kcalCarbohydrates: 39gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 307mgPotassium: 710mgFiber: 11gSugar: 7gVitamin A: 1831IUVitamin C: 58mgCalcium: 71mgIron: 5mg
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