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
This healthy bean salad is ridiculously easy with only 5 ingredients! Wholesome, delicious, and ready in under 10 minutes. Vegan.
- 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
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.
- Serves 2-4 depending on whether it's more of a main meal or a side.
You may also like my three bean salad recipe.