This Mediterranean-style bean salad recipe is delightfully crisp and satisfying. Its fresh flavors include kidney beans, chickpeas, lemon, garlic and leafy herbs. This healthy salad is vegan and gluten free, but mostly just delicious! Recipe yields about six 1-cup servings.
Recipe by Cookie and Kate on June 30, 2023
Prep time: PT20M
Total time: PT20M
Rating
4.9 stars ( reviews)
Keywords
Kidney bean salad, Mediterranean bean salad
Ingredients
2 cans red kidney beans (15 ounces each), rinsed and drained, or 3 cups cooked kidney beans
1 can chickpeas (15 ounces), rinsed and drained, or 1 ½ cups cooked chickpeas
1 small red onion, diced (about 1 cup)
2 stalks celery, sliced in half or thirds lengthwise and chopped (about ¾ cup)
1 medium cucumber, peeled, seeded and diced
¾ cup chopped fresh parsley
2 tablespoons chopped fresh dill or mint
¼ cup extra-virgin olive oil
¼ cup lemon juice (about 1 ½ lemons)
3 cloves garlic, pressed or minced
¾ teaspoon fine salt
Small pinch red pepper flakes
Categories
Salad
Cuisine
Mediterranean
Steps
In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, cucumber, parsley and dill.
Make the lemon dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper flakes until well blended. Pour the dressing over the salad and stir until combined.
Serve immediately for the most flavor, or let it marinate in the refrigerator, covered, for a couple of hours or longer. Leftovers will keep well, covered and refrigerated, for up to 4 days. If necessary, wake up leftovers with a little sprinkle of salt or drizzle of lemon juice.
Nutitrion
Calories: 249 calories
Carbohydrates: 29.5 g
Protein: 10 g
Fat: 11.2 g
Saturated Fat: 1.7 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 552.2 mg
Sugar: 3 g
Reviews
Danni Eldred on 2026-03-28 (5 stars): Really nice recipe. Added orange juice and red wine vinegar, dash of cumin. Will make again.
L on 2026-04-25 (5 stars): Love this salad! So fresh and delicious!
NP on 2026-06-14 (5 stars): I made this Mediterranean bean salad recipe exactly as written and it was yummy, but felt like it needed some oomph.
I would decrease the parsley next time (I’m not a fan) and increase the mint. Still a solid recipe overall!
Paulette B. on 2026-06-29 (5 stars): Kate the salad was delicious and refreshing. My family and I enjoyed it. This recipe is a keeper.
george chadwick-jones on 2026-07-03 (5 stars): Yo this recipe slapped, really tasty. I'm not a fan of celery though so instead I subbed it for sweetcorn, and instead of parsley I used some chopped basil. Very nice :)
Nancy on 2026-07-03 (5 stars): This salad was really good. I put pickled red onions in it instead of fresh and it took it up a level!
Sheila Tobin on 2026-07-09 (5 stars): Amazing bean salad
Thankyou Kate for all the great recipes you share!
Rebecca L. Wright on 2026-07-28 (5 stars): Had the family (which includes a couple of vegetarians) over for a casual Italian dinner this weekend and was looking for another salad to go along with the caprese pasta salad I made. Chose this, and boy, was that a good decision! It's close to a salad I buy from a local Mediterranean market, but definitely lighter and brighter. Love this so much that I just ran to Lidl to get ingredients to make more.
The only change I made was to toss in a heaping tablespoon of dried Italian herb mix because why not? :)
Dave on 2026-07-31 (5 stars): This is an amazing salad!!! So tasty and fresh with some zing!
It made so much, because I added more veggies. It was perfect to take for lunches all week and I never got sick of it. It's a perfect party salad!
Regina Simon on 2026-08-26 (5 stars): Absolutely loved this Mediterranean bean salad, I had to swap out parsley for cilantro and I added an avacado.
Do you have the protein for 1 cup? Otherwise I’ll calculate it. Thanks!
