Description
A fresh and vibrant kidney bean salad packed with protein-rich beans, crisp vegetables, and a zesty lemon-garlic dressing. Perfect for a quick lunch, healthy meal prep, or a flavorful side dish.
Ingredients
1½ cups kidney beans, drained and rinsed
1½ cups chickpeas, drained and rinsed
1 medium cucumber, diced
½ medium sweet onion, finely chopped
1 cup flat-leaf parsley, chopped
5 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
2 small garlic cloves, minced
1–2 teaspoons sugar (or maple syrup/agave)
½ teaspoon sea salt
½ teaspoon black pepper
Instructions
- Place the drained and rinsed kidney beans and chickpeas in a large mixing bowl.
- Add the diced cucumber, finely chopped sweet onion, and chopped parsley.
- In a small bowl or jar, whisk together the lemon juice, olive oil, minced garlic, sugar, sea salt, and black pepper until well combined.
- Pour the dressing over the bean mixture and toss thoroughly until evenly coated.
- Let the salad rest for 15–20 minutes before serving to allow the flavors to blend.
Notes
Add diced bell peppers or cherry tomatoes for extra color and sweetness.
Mix in diced avocado just before serving for a creamier texture.
For a non-vegan option, add crumbled feta cheese.
Store in an airtight container in the refrigerator for up to 4 days.
Refresh leftovers with a squeeze of fresh lemon juice before serving if needed.
Not recommended for freezing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 260 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 0 mg
