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Wednesday, February 28, 2024

Mediterranean Bean Salad Recipe – Cookie and Kate

Mediterranean bean salad recipe

This Mediterranean bean salad is one among my all-time favourite salads and sides. Daring declare, I do know, however I can again it up. I’ve been loving this recipe for ten years working now!

This salad is crisp and satisfying, recent and filled with shiny Mediterranean flavors. The recipe options hearty kidney beans and chickpeas, which steadiness crisp cucumber, celery and crimson onion. The remaining easy substances—lemon and olive oil, garlic and plenty of recent leafy herbs—yield really irresistible outcomes.

Mediterranean bean salad ingredients

This Mediterranean-style salad is ideal for spring picnics, summer time potlucks and comfortable fall get-togethers. It’s a crowd-pleasing salad or aspect dish that fits most particular diets, too. The recipe is vegetarian, vegan and gluten free.

With how shortly this salad comes collectively, it’s a straightforward addition to your weekend menu! It’s a easy chop, whisk and stir state of affairs that’s prepared in about 20 minutes. I hope this dish turns into one among your standby recipes, too.

Mediterranean bean salad preparation

How This Recipe Developed

Again in 2013, I discovered artistic aid from a not-so-interesting workplace job in books like Ethnic Delicacies by Elisabeth Rozin. On the particularly powerful days, I handled myself to lunch at The Mediterranean Deli in Oklahoma Metropolis. It was my secure haven, a spot the place I may meet up with my favourite blogs whereas I waited for a scrumptious meal. I all the time walked out the door with a contented stomach, feeling like every part was a bit extra proper with the world.

I usually miss their kidney bean salad, which was a lot extra thrilling than it sounds. I discovered a recipe for a Lebanese bean salad in Ms. Rozin’s guide that appeared related. I tweaked it fairly a bit, so I’m not assured that it qualifies as Lebanese. I omitted the tomatoes and added chickpeas, celery and garlic. It’s broadly Mediterranean in taste profile.

For those who’re searching for the lemon-parsley hummus that I initially shared with this recipe, right here’s a PDF. Or, make my ultra-creamy hummus recipe and add as much as 3/4 cup recent flat-leaf parsley.

Watch The best way to Make Mediterranean Bean Salad

herbed chickpea kidney bean salad

Extra Mediterranean-Fashion Salads to Make

Think about serving these salads with falafel, hummus or baba ganoush. Take a look at much more bean salads right here.

Please let me know the way your bean salad seems within the feedback. I like listening to from you.

Mediterranean bean salad


Mediterranean Bean Salad

  • Writer: Cookie and Kate
  • Prep Time: 20 minutes
  • Complete Time: 20 minutes
  • Yield: 6 1x
  • Class: Salad
  • Methodology: By hand
  • Delicacies: Mediterranean
  • Weight loss plan: Vegan

4.8 from 71 critiques

This Mediterranean-style bean salad recipe is delightfully crisp and satisfying. Its recent flavors embrace kidney beans, chickpeas, lemon, garlic and leafy herbs. This wholesome salad is vegan and gluten free, however principally simply scrumptious! Recipe yields about six 1-cup servings.



  • 2 cans crimson kidney beans (15 ounces every), rinsed and drained, or 3 cups cooked kidney beans
  • 1 can chickpeas (15 ounces), rinsed and drained, or 1 ½ cups cooked chickpeas
  • 1 small crimson 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 recent parsley
  • 2 tablespoons chopped recent 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 crimson pepper flakes


  1. In a serving bowl, mix the ready kidney beans, chickpeas, onion, celery, cucumber, parsley and dill.
  2. Make the lemon dressing: In a small bowl, whisk collectively the olive oil, lemon juice, garlic, salt and pepper flakes till properly blended. Pour the dressing over the salad and stir till mixed.
  3. Serve instantly for probably the most taste, or let it marinate within the fridge, lined, for a few hours or longer. Leftovers will maintain properly, lined and refrigerated, for as much as 4 days. If vital, get up leftovers with a bit sprinkle of salt or drizzle of lemon juice.

▸ Diet Info

The knowledge proven is an estimate offered by a web-based diet calculator. It shouldn’t be thought of an alternative to an expert nutritionist’s recommendation. See our full diet disclosure right here.

Did you make this recipe?

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