Chickpea and Kidney Bean Salad

Chickpea and Kidney Bean Salad


36 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.


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

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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