Best 8 Kidney Bean And Chickpea Salad Recipes
Are you looking for an easy and healthy recipe to make a delicious kidney bean and chickpea salad? If so, you're in the right place. In this article, we will provide you with a step-by-step guide on how to make this tasty and nutritious salad. We'll also provide you with some tips on how to customize the salad to your liking. So, gather your ingredients and let's get started!
Let's cook with our recipes!
KIDNEY BEAN AND CHICKPEA SALAD
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
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
MOROCCAN KIDNEY BEAN & CHICKPEA SALAD RECIPE - (4.4/5)
Provided by devogirl
Number Of Ingredients 11
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.
KIDNEY BEAN AND CHICKPEA SALAD
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 Allrecipes Member
Time 15m
Yield 6
Number Of Ingredients 6
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 158.4 calories, Carbohydrate 28.9 g, Cholesterol 0 mg, Fat 1.9 g, Fiber 7.3 g, Protein 6.7 g, SaturatedFat 0.1 g, Sodium 522.4 mg, Sugar 3.3 g
KIDNEY BEAN SALAD
Steps:
- Place eggs in a saucepan with enough cold water to cover. Bring to a boil. Remove saucepan from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, peel, and chop.
- In a bowl, mix the hard-cooked eggs, kidney beans, onion, celery, relish, and mayonnaise. Season with salt and pepper. Chill at least 1 hour in the refrigerator before serving.
Nutrition Facts : Calories 285.2 calories, Carbohydrate 25.1 g, Cholesterol 69 mg, Fat 16.8 g, Fiber 8.9 g, Protein 10 g, SaturatedFat 2.7 g, Sodium 501.1 mg, Sugar 2.3 g
KIDNEY BEAN AND CHICKPEA SALAD
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 Allrecipes Member
Time 15m
Yield 6
Number Of Ingredients 6
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 158.4 calories, Carbohydrate 28.9 g, Cholesterol 0 mg, Fat 1.9 g, Fiber 7.3 g, Protein 6.7 g, SaturatedFat 0.1 g, Sodium 522.4 mg, Sugar 3.3 g
KIDNEY BEAN AND CHICKPEA SALAD
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 Allrecipes Member
Time 15m
Yield 6
Number Of Ingredients 6
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 158.4 calories, Carbohydrate 28.9 g, Cholesterol 0 mg, Fat 1.9 g, Fiber 7.3 g, Protein 6.7 g, SaturatedFat 0.1 g, Sodium 522.4 mg, Sugar 3.3 g
CHICKPEA AND BLACK BEAN SALAD RECIPE BY TASTY
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
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
CORN, BEAN AND CHICKPEA SALAD
I recently joined in our Community Kitchen at our Church and this was a wonderful salad. Easy to make as well.
Provided by Karen McLean
Categories Beans
Time 30m
Yield 25 serving(s)
Number Of Ingredients 14
Steps:
- Combine chickpeas, kidney beans, black beans, corn,onion,.
- red pepper and celery.
- Set aside.
- Mix together basil, vinegar, oil, mustard, garlic.
- salt and pepper.
- Pour over bean salad and toss.
- May add 1 12 tsp hot pepper if desired.
Tips:
- Choosing Fresh Ingredients: Select plump and firm kidney beans and chickpeas. Fresh vegetables like bell peppers, cucumbers, and red onions add crispness and flavor.
- Soaking Beans and Chickpeas: Soaking overnight or for at least 8 hours helps reduce cooking time and improves digestibility.
- Cooking Technique: Cook beans and chickpeas until tender but not mushy. Overcooking can make them lose their shape and texture.
- Dressing Variations: Experiment with different dressing options. A simple vinaigrette with olive oil, vinegar, and herbs is a classic choice. You can also try a creamy dressing made with yogurt or sour cream.
- Adding Flavorful Ingredients: Incorporate ingredients like feta cheese, sun-dried tomatoes, or Kalamata olives to enhance the salad's taste and texture.
- Chilling Time: Allow the salad to chill in the refrigerator for at least 30 minutes before serving. This helps the flavors meld and develop.
- Fresh Herbs: Garnish with fresh herbs like parsley, cilantro, or mint just before serving for an extra burst of flavor and color.
Conclusion:
Kidney Bean and Chickpea Salad is a versatile and nutritious dish that combines the goodness of two wholesome legumes. With its vibrant colors, refreshing taste, and customizable options, this salad is a crowd-pleaser perfect for picnics, potlucks, or as a healthy side dish. Experiment with different ingredients and dressings to create a salad that suits your taste preferences. Enjoy this delicious and protein-packed salad as part of a balanced diet.
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