Mediterranean bean salad

Mediterranean bean salad


32 people made this

About this recipe: This is an easy, healthy salad or side dish for barbecued meats. Make sure you add the lemon juice that keeps all the different flavours alive.

sourdough girl

Serves: 4 

  • 400g tin chickpeas, drained and rinsed
  • 400g tin kidney beans, drained and rinsed
  • 1 lemon, zested and juiced
  • 1 medium tomato, chopped
  • 1/4 red onion, chopped
  • fresh parsley, chopped
  • 1 teaspoon capers, rinsed and drained
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt, or to taste

Prep:20min  ›  Ready in:20min 

  1. In a large bowl, stir together the chickpeas, kidney beans, lemon juice and zest, tomato, onion, parsley, capers, olive oil and salt. Cover, and refrigerate for about 2 hours, stirring occasionally, before serving.

Try this version:

It can also be easily adapted to a Mexican bean salad by changing the lemon to lime, parsley to fresh coriander and adding ground cumin aor chilli powder.

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