Chickpea and Kidney Bean Salad

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.

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time:

Total Time: 10 minutes

Servings: 4 Servings

Calories: 283 kcal per serving

Ingredients

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
2 cloves - garlic
2 tablespoons - lemon juice
2 tablespoons - apple cider vinegar
1 tbsp - lemon zest
4 tablespoons - olive oil
1 tbsp - honey
½ tsp - red pepper flakes
½ tsp - salt
¼ tsp - 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.

Nutrition