Kidney Bean And Chickpea Salad Recipes

MOROCCAN KIDNEY BEAN & CHICKPEA SALAD RECIPE - (4.4/5)

Moroccan Kidney Bean & Chickpea Salad Recipe - (4.4/5) image

Provided by devogirl

Number Of Ingredients 11

Ingredients

1 small clove garlic, chopped
1 teaspoon kosher salt, divided
1/2 cup extra-virgin olive oil
1/4 cup lemon juice
2 tablespoons ground cumin
1/4 teaspoon ground cinnamon
2 15-ounce cans dark red kidney beans (see Tip), rinsed
1 15-ounce can chickpeas, rinsed
1 cup finely diced carrot
1 1/2 cups chopped fresh parsley
1/2 cup chopped fresh mint

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.

CHICKPEA AND BLACK BEAN SALAD RECIPE BY TASTY

Chickpea And Black Bean Salad Recipe by Tasty image

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

Ingredients

2 cans black beans, drained and rinsed
2 cans chickpeas, drained and rinsed
½ red onion, chopped
20 cherry tomatoes, halved
½ cup fresh parsley, chopped
½ cup fresh mint, chopped
¼ cup olive oil
¼ cup apple cider vinegar
¼ cup lemon juice
salt, to taste
pepper, to taste
feta cheese, crumbled, to taste

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 AND CHICKPEA SALAD

Kidney Bean and Chickpea Salad image

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

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 cup chopped tomatoes
1/2 cup julienned green pepper
1/4 cup thinly sliced onion
1/2 cup reduced-fat ranch salad dressing

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

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