Chickpea and Kidney Bean Salad

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    Chickpea and Kidney Bean Salad

    Chickpea and Kidney Bean Salad

    (31)
    2hours20min


    38 people made this

    This is an easy, healthy salad or side dish. It can also be easily become a Mexican salad by changing the lemon to lime, parsley to coriander and adding ground cumin and/or chilli powder. Remember to add the finely grated lemon rind as this really adds zing to the salad.

    Ingredients
    Serves: 4 

    • 1 (440g) tin chickpeas, drained
    • 1 (440g) tin kidney beans, drained
    • 1 lemon, rind finely grated and juiced
    • 1 medium tomato, chopped
    • 1 red onion, chopped
    • 30g chopped fresh parsley
    • 1 teaspoon capers, rinsed and drained
    • 3 tablespoons extra virgin olive oil
    • 1/2 teaspoon salt, or to taste

    Directions
    Preparation:20min  ›  Extra time:2hours chilling  ›  Ready in:2hours20min 

    1. In a large bowl, stir together the chickpeas, kidney beans, lemon juice and rind, tomato, onion, parsley, capers, olive oil and salt. Cover, and refrigerate for about 2 hours, stirring occasionally, before serving.
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    Reviews and Ratings
    Global Ratings:
    (31)

    Reviews in English (31)

    by
    79

    This is not a review... it's my recipe and it's supposed to say that the beans should be drained and RINSED. Also, I specified that any combination of beans would work, but contrasting colors make the best presentation! But, you know, I think it's a 5* recipe, so I'm going to give it 5*s just to get you guys started! Enjoy! p.s. to "likkel"... why would people who don't like cold bean salads even try this recipe? that's like saying vegetarians won't like a beefsteak recipe! And WHY would you feed it to your husband, knowing he doesn't like garbanzo beans??  -  11 May 2004  (Review from Allrecipes USA and Canada)

    by
    19

    This was so good Cathy! I used garbonzos and pintos in this recipe and added some chopped cucs and black olives. This is a very refreshing salad and went so nicely with our spicey pork tenderloin. Thanks so much!  -  21 Nov 2005  (Review from Allrecipes USA and Canada)

    by
    16

    I thought this was pretty good. My husband wouldn't eat it. I made him try it and he first picked out the garbanzos since he doesn't like them. People who don't like cold bean salads won't like it. I used Lime instead of lemon; and red beans in stead of kidnet beans. I did half with fresh cilantro and half with fresh parsley and I liked the cilantro better (but I love cilantro); the parsley batch had a nice fresh flavor. I tried adding some (thawed) frozen corn and thougth that was good. I added some more chopped red onion since that gave it nice flavor and crunch and a bit more tomato was good.  -  12 Jun 2004  (Review from Allrecipes USA and Canada)

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