Best 4 Kidney Bean And Chickpea Salad Recipes
**Kidney Bean and Chickpea Salad: A Nutritious and Flavorful Treat**
Indulge in the delightful Kidney Bean and Chickpea Salad, a vibrant and flavorful dish that offers a symphony of textures and a burst of nutrients. This salad features two types of beans, kidney beans and chickpeas, each contributing their unique flavor and texture. Combined with crisp vegetables like celery and cucumber, refreshing herbs like parsley and cilantro, and a tangy dressing made with lemon juice, olive oil, and spices, this salad is a delectable treat that's perfect for lunch, dinner, or as a refreshing side dish. With its vibrant colors and medley of flavors, the Kidney Bean and Chickpea Salad is not only delicious but also incredibly nutritious. The beans provide a rich source of protein and fiber, while the vegetables add essential vitamins and minerals. The dressing, made with heart-healthy olive oil and tangy lemon juice, complements the flavors of the salad perfectly. Follow our step-by-step recipe to create this delicious and nutritious salad that's sure to impress your taste buds and nourish your body.
CHICKPEA AND BLACK BEAN SALAD RECIPE BY TASTY
Here's what you need: black beans, chickpeas, red onion, cherry tomatoes, fresh parsley, fresh mint, olive oil, apple cider vinegar, lemon juice, salt, pepper, feta cheese
Provided by Tasty
Categories Appetizers
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine the chickpeas, black beans, red onion, cherry tomatoes, fresh parsley, and fresh mint.
- In a small bowl, mix together olive oil, vinegar, lemon juice, salt, and pepper.
- Pour over the salad and toss to coat.
- Top with crumbled feta cheese.
- Enjoy!
Nutrition Facts : Calories 631 calories, Carbohydrate 89 grams, Fat 19 grams, Fiber 30 grams, Protein 29 grams, Sugar 12 grams
KIDNEY BEAN SALAD
Steps:
- Place eggs in a saucepan with enough cold water to cover. Bring to a boil. Remove saucepan from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, peel, and chop.
- In a bowl, mix the hard-cooked eggs, kidney beans, onion, celery, relish, and mayonnaise. Season with salt and pepper. Chill at least 1 hour in the refrigerator before serving.
Nutrition Facts : Calories 285.2 calories, Carbohydrate 25.1 g, Cholesterol 69 mg, Fat 16.8 g, Fiber 8.9 g, Protein 10 g, SaturatedFat 2.7 g, Sodium 501.1 mg, Sugar 2.3 g
KIDNEY BEAN AND CHICKPEA SALAD
In Miami, Florida, Terri Webber picks this zesty salad when she needs a crowd-pleaser that's as close as her pantry. "The dressing blends nicely with the combination of canned beans, tomato and onion," she says. "This salad tastes just as good when It's made a day ahead. I've never seen a bowl empty so quickly!"
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the beans, chickpeas, tomatoes, green pepper and onion. Cover and refrigerate. Toss with dressing just before serving.
Nutrition Facts : Calories 218 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 358mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 10g fiber), Protein 9g protein. Diabetic Exchanges
MOROCCAN KIDNEY BEAN & CHICKPEA SALAD RECIPE - (4.4/5)
Provided by devogirl
Number Of Ingredients 11
Steps:
- Sprinkle garlic with 1/2 teaspoon salt and mash with the side of a knife or with a fork to form a paste. Scrape the paste into a large bowl. Add the remaining 1/2 teaspoon salt, oil, lemon juice, cumin and cinnamon and whisk to combine. Stir in kidney beans, chickpeas, carrot, parsley and mint. Serve at room temperature or cold. Tips & Notes Make Ahead Tip: Omit mint, cover and refrigerate for up to 8 hours. Stir in mint just before serving.
Tips:
- Use canned beans and chickpeas for convenience. Rinsing them well before using will help remove excess sodium.
- Chop the vegetables into small pieces so they are easy to eat in a salad.
- Use a variety of vegetables to add color, texture, and flavor to the salad. Some good options include celery, carrots, red onion, and bell pepper.
- Add a protein source to the salad to make it more filling. Some good options include grilled chicken, shrimp, or tofu.
- Use a light vinaigrette dressing to keep the salad healthy. A simple dressing made with olive oil, vinegar, and Dijon mustard is a good option.
- Serve the salad immediately or chill it for later. It will keep in the refrigerator for up to 3 days.
Conclusion:
Kidney bean and chickpea salad is a healthy, delicious, and easy-to-make salad that is perfect for summer gatherings. It is packed with protein, fiber, and vitamins, and it can be customized to your liking. So next time you are looking for a healthy and satisfying salad, give kidney bean and chickpea salad a try!
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