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This kidney bean and chickpea salad is ridiculously easy with only 5 ingredients! Healthy, delicious, and ready in under 10 minutes.
We’ve got chickpeas, red kidney beans, red wine vinegar, olive oil, and garlic in here.
A sprinkling of fresh parlsey is nice but not totally necessary, and salt & pepper… well those don’t count in my 5 ingredients 😛
I love stupidly easy recipes. I’m also increasingly liking chickpea and bean recipes. I’ve always liked beans, but I hardly ever branch out from my old classic, tuna, beans, and onions. It’s so easy, and so good.
In fact, it was one of the first recipes I made for this blog. I may update it with new photos and give it some new life at some point!
Lately I’ve done a corn and chickpea salad, a Mediterranean chickpea salad, a Texas caviar style black bean salad, and now this cold bean salad. These types of salads are my favorite thing to take to work for lunch. Healthy, colorful, protein-packed, and I’m not sidelined by a pasta coma. 😉
I sometimes type “chickenpeas” by accident. I dunno what’s wrong with me. I’m totally paranoid that it’ll show up like that one day and I won’t catch it.
Annnyway, I love how vibrant the ruby red kidney beans are. It’s just such a pretty salad. And so simple.
Simple food is the best kinda food.
Will you make this red kidney bean salad?
Kidney Bean and Chickpea Salad
Ingredients
- 1 (19 fluid ounce) can chickpeas drained & rinsed
- 1 (19 fluid ounce) can red kidney beans drained & rinsed
- 1 large clove garlic minced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Parsley chopped (optional)
- Salt & pepper to taste
Instructions
- Add all ingredients to a bowl. Toss and adjust oil/vinegar/salt & pepper to suit your preferences.
- Salad will last in the fridge for a few days.
Notes
- Serves 2-4 depending on whether it's more of a main meal or a side.
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You may also like my three bean salad recipe.
Simple and delicious with pantry items!
I’m thrilled to hear that, Kathy! Appreciate your review! 😀
I have made this for years as it was a pass down from my Mom from back in the sixties. It is the same but we add chopped red onion and it is fabulous!!!!!! I make a double batch and have it in the fridge for many days and top it on salad or just plain as a snack.
Love that!!
I love kidney beans and chickpeas so was so looking forward to tasting this salad. I was very disappointed…it was so bland..I tried adding more garlic, salt and pepper, but still wasn’t working. I tried a little more red wine vinegar , but nothing seemed to help. The salad was left on everyone’s plates.
Won’t make it again and I am deleting it from my recipes.
Ouch. It’s popular at a restaurant I frequent, and other readers have enjoyed it. Sorry you didn’t like it! Merry Christmas.
Just like my mothers recipe. I added artichoke hearts to my salad.
I could not get mine to taste like hers till I found your recipe thank you.
Merry Christmas…
I’m so happy you liked it and it reminds you of your mom’s recipe. 🙂
The Kidney Bean and Chickpea Salad was VERY good! So easy. Good as a side dish. I’m having some for lunch tomorrow. Thank you for the yummy and easy salad! 🙂
You’re welcome!! I’ve actually been meaning to make it for myself… it’s been a while since I’ve had it! So happy you liked it.
When I make this salad I omit the chopped garlic and use garlic-infused olive oil instead of the regular olive oil. I also add chopped red onion, juice from half of a fresh squeezed lemon and cilantro instead of parsley.
Sounds delicious, Diane!
Wow! I just made this and it’s SO GOOD!!! I added an extra clove of garlic because I always do, but otherwise, the recipe is perfect just the way it’s written! This will definitely be in my regular rotation! Thank you!
Wonderful! So glad to hear it. Thanks for letting me know! ❤️