The Best Mediterranean Bean Salad
Bringing the sunshine of the Mediterranean to your plate, this vibrant bean salad features kidney beans, chickpeas, crisp veggies, and a zesty herb dressing. Perfectly vegan, gluten-free, and bursting with flavor, it’s a healthy, crowd-pleasing dish that balances creamy and crunchy textures. Ready in minutes, it’s ideal for quick meals or meal prep.
- Prep Time: 15
- Total Time: 15
- Yield: 6 servings
- Category: Dinner
- Method: Cold
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
2 cups cooked red kidney beans
2 cups cooked chickpeas
1/2 cup diced red onion
1/2 cup diced celery
1 cup diced cucumbers
3/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
3 cloves minced garlic
Salt and black pepper to taste
Instructions
1. In a large bowl, combine cooked kidney beans, chickpeas, red onion, celery, and cucumber
2. In a separate small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper
3. Pour dressing over the bean mixture and stir until fully coated
4. Stir in fresh parsley and dill
5. Taste and adjust seasoning as needed
6. Chill in the refrigerator for 15-30 minutes before serving to enhance flavors
Notes
For a creamier texture, add 1/4 cup crumbled feta cheese (ensure it’s halal if needed)
Swap parsley or dill with basil or mint for a regional twist
Add 1/4 cup sliced black olives or capers (non-alcohol processed) for extra depth
Store leftovers in an airtight container for up to 4 days; refrigeration intensifies the flavor
Find it online: https://cookingwithramsay.com/mediterranean-bean-salad/