Lemon-Parsley Bean Salad
This hearty and refreshing bean salad is bursting with fresh flavors and vibrant colors. Combining kidney beans, chickpeas, and a variety of crisp vegetables, herbs, and a zesty lemon dressing, this salad is perfect for a light and nutritious meal. Enjoy it freshly made or let the flavors meld together for an even more delicious dish that will be sure to satisfy your taste buds.
— Constant Cookbook
Ingredients
- 2 (14 ounce) cans red kidney beans, rinsed and drained, or 3 cups cooked kidney beans
- 1 (14 ounce) can chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
- 1 small red onion, diced
- 2 stalks celery, sliced in half or thirds lengthwise and chopped
- 1 ripe red tomato, chopped (skip if you can’t find a great tomato)
- 1 medium cucumber, peeled, seeded and diced
- 3/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill or mint
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 3 cloves garlic, pressed or minced
- 3/4 teaspoon salt
- small pinch red pepper flakes
- 1 1/2 cans chickpeas, rinsed and drained, or 2 1/2 cups cooked chickpeas
- 1/3 cup fresh lemon juice
- 3/4 cup chopped parsley
- 1/4 cup tahini
- 2 to 5 cloves garlic, roughly chopped
- 1/4 teaspoon fine grain sea salt
- dash freshly ground black pepper
- 1 tablespoon olive oil, plus more for drizzling
- Whole grain pita bread
- Olive oil
- Fine grain sea salt
Instructions
- 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.
Cook Time
15M
Prep Time
PT15M
Yield
6
Nutrition
- Calories: 249 calories
- Sugar Content: 3 g
- Sodium Content: 552.2 mg
- Fat Content: 11.2 g
- Saturated Fat Content: 1.7 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 29.5 g
- Fiber Content: 8.2 g
- Protein Content: 10 g
- Cholesterol Content: 0 mg
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