Chickpea and Kidney Bean Salad

Author: Recipes_se
No ratings yet
Prep Time 15 mins
Chill Time 1 hr
Total Time 1 hr 15 mins
Course Bowls, Salads, Side Dishes
Cuisine American
Servings 6 servings
Calories 252 kcal


  • 1/4 cup olive oil extra virgin
  • 1/4 cup red wine vinegar
  • 1/2 tsp paprika
  • 2 tbsp lemon juice fresh
  • 14 oz chickpeas canned, drained
  • 14 oz kidney beans canned, drained
  • 1/2 cup black olives sliced
  • 8 oz corn canned, drained
  • 1/2 red onion chopped
  • 1 tbsp fresh parsley fresh
  • 1/8 tsp salt to taste
  • 1/8 tsp black pepper to taste


  • In a small bowl, mix together olive oil, vinegar, paprika, and lemon juice. Set aside.
  • In a large bowl, mix together chickpeas, beans, olives, corn, red onion, and parsley. Add the olive oil mixture and toss to mingle flavors.
  • Add salt and pepper to taste.
  • Refrigerate for at least an hour to allow flavors to mingle.

My Notes

Nutrition with Essential Amino Acids

Nutrition Facts
Chickpea and Kidney Bean Salad
Amount Per Serving
Calories 252 Calories from Fat 108
% Daily Value*
Fat 12g18%
Sodium 569mg25%
Fiber 8g33%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet. Some amino acids levels are estimated, some product manufacturers do not supply amino acid values. The value source

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