Chickpea and Kidney Bean Salad

    (32)
    2 hours 20 minutes

    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.


    39 people made this

    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:
    (32)

    Reviews in English (26)

    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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