Mediterranean Bean Salad Recipe

This Mediterranean-style bean salad is crisp and delicious. Its fresh flavours include kidney beans, chickpeas, lemon, garlic, and leafy herbs. This vegan, gluten-free salad is delicious! 


– 2 cans red kidney beans (15 ounces each), rinsed and drained, or 3 cups cooked kidney bean – 1 can chickpeas (15 ounces), rinsed and drained, or 1 ½ cups cooked chickpea – 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 salt – Small pinch red pepper flake

Mix together the kidney beans, chickpeas, onion, celery, cucumber, parsley, and dill that have been prepared in a bowl that is intended for serving.

Step 1


Add the olive oil, lemon juice, garlic, salt, and pepper flakes to a small bowl. Use a whisk to mix the ingredients well. Add the dressing to the salad and mix it all together.

Step 2

You can serve it right away for the best flavour, or cover it and put it in the fridge for at least two hours. Covered and chilled, leftovers will stay good for up to 4 days.

Step 3

In the event that it is required, a minor amount of salt or a drizzle of lemon juice can be used to reawaken leftovers. 

Step 4

See Also

Chipotle Salsa Recipe