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Mediterranean Bean Salad: Quick and Flavorful Dish
Emily

Mediterranean Bean Salad

A protein-packed, tangy salad with kidney beans, chickpeas, crisp vegetables, and a zesty lemon-herb dressing. Quick to assemble and perfect for picnics, weeknight dinners, or meal prep. Customize with herbs or vegan feta for extra flavor.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 cans red kidney beans, rinsed and drained
  • 1 can chickpeas, rinsed and drained
  • 1 small red onion, diced
  • 2 stalks celery, chopped
  • 1 medium cucumber, peeled, seeded, and diced
  • ¾ cup parsley, chopped
  • 2 tbsp dill or mint, chopped
  • ¼ cup olive oil
  • ¼ cup lemon juice (1½ lemons)
  • 3 cloves garlic, minced

Method
 

  1. Combine red kidney beans, chickpeas, red onion, celery, and cucumber in a large bowl
  2. Add parsley and dill or mint
  3. In a small bowl, whisk together olive oil, lemon juice, and garlic
  4. Pour dressing over salad and toss to coat
  5. Chill for 10–15 minutes before serving to let flavors meld

Notes

Marinate up to 4 hours for deeper flavor
Optional: Add crumbled vegan feta or olives
Substitute zucchini for celery if preferred
Toss with cooked quinoa or couscous for a heartier base