Description
A quick and easy Kidney Bean and Chickpea Salad that is perfect for a healthy lunch or side dish. This no-cook recipe combines protein-rich chickpeas and kidney beans with a simple dressing of olive oil, red wine vinegar, garlic, and fresh parsley for a flavorful and nutritious salad that can be prepared in just 10 minutes.
Ingredients
Scale
Salad Ingredients
- 1 (19 fluid ounce) can chickpeas, drained and rinsed
- 1 (19 fluid ounce) can red kidney beans, drained and rinsed
- 1 large clove garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Parsley, chopped (optional)
- Salt and pepper, to taste
Instructions
- Combine Ingredients: Add the drained and rinsed chickpeas and kidney beans to a large bowl. Add the minced garlic, olive oil, red wine vinegar, and chopped parsley if using. Season with salt and pepper to taste.
- Toss and Adjust: Gently toss all the ingredients together until well combined. Taste and adjust the olive oil, vinegar, salt, or pepper according to your personal preference.
- Chill and Serve: Refrigerate the salad if desired, allowing the flavors to meld. The salad will keep well in the fridge for a few days, making it a convenient make-ahead dish.
Notes
- This salad can be served immediately, but chilling for 30 minutes enhances the flavors.
- Feel free to add extra vegetables like chopped cucumbers, tomatoes, or bell peppers for additional freshness.
- Use fresh parsley or substitute with cilantro or basil for a different herb flavor.
- For added creaminess, a dollop of Greek yogurt or crumbled feta cheese works well.
- Make sure to rinse canned beans thoroughly to reduce sodium content.
