Mediterranean Bean Salad Recipe – Cookie and Kate

Mediterranean Bean Salad Recipe – Cookie and Kate


Mediterranean bean salad recipe

This Mediterranean bean salad is one in all 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 operating now!

This salad is crisp and satisfying, contemporary 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 components—lemon and olive oil, garlic and plenty of contemporary leafy herbs—yield actually irresistible outcomes.

Mediterranean bean salad ingredients

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

With how rapidly this salad comes collectively, it’s a simple 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 in all your standby recipes, too.

Mediterranean bean salad preparation

How This Recipe Developed

Again in 2013, I discovered inventive reduction from a not-so-interesting workplace job in books like Ethnic Delicacies by Elisabeth Rozin. On the particularly robust 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 cheerful stomach, feeling like all the pieces was a little bit extra proper with the world.

I typically 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.

In the event you’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 contemporary flat-leaf parsley.

Watch Tips on how to Make Mediterranean Bean Salad

herbed chickpea kidney bean salad

Extra Mediterranean-Type Salads to Make

Contemplate serving these salads with falafel, hummus or baba ganoush. Try much more bean salads right here.

Please let me understand how your bean salad seems within the feedback. I really like listening to from you.

Mediterranean bean salad


Mediterranean Bean Salad

  • Creator: Cookie and Kate
  • Prep Time: 20 minutes
  • Whole Time: 20 minutes
  • Yield: 6 1x
  • Class: Salad
  • Technique: By hand
  • Delicacies: Mediterranean
  • Weight loss plan: Vegan

4.8 from 71 opinions

This Mediterranean-style bean salad recipe is delightfully crisp and satisfying. Its contemporary flavors embody kidney beans, chickpeas, lemon, garlic and leafy herbs. This wholesome salad is vegan and gluten free, however largely 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 contemporary parsley
  • 2 tablespoons chopped contemporary 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, coated, for a few hours or longer. Leftovers will maintain properly, coated and refrigerated, for as much as 4 days. If crucial, get up leftovers with a little bit sprinkle of salt or drizzle of lemon juice.

▸ Diet Info

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

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