Description
A refreshing and protein-packed bean salad made with chickpeas, kidney beans, white beans, crisp cucumber, and fresh parsley tossed in a light lemon dressing.
Ingredients
Scale
- 1 cup chickpeas
- 1 cup kidney beans
- 1 cup white beans
- 1 cup diced cucumber
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare all ingredients by rinsing the chickpeas, kidney beans, and white beans thoroughly and dicing the cucumber and chopping the parsley.
- In a large mixing bowl, combine the chickpeas, kidney beans, white beans, diced cucumber, and chopped parsley.
- Drizzle olive oil and lemon juice over the mixture.
- Add salt and black pepper.
- Gently toss everything together until evenly coated.
- Taste and adjust seasoning if needed.
- Let the salad sit for at least 20 minutes before serving for best flavor.
- Serve chilled or at room temperature.
Notes
- Rinse canned beans well to improve taste and texture.
- Use fresh lemon juice for the best flavor.
- Chill before serving for a more refreshing taste.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg
Keywords: triple bean salad, easy bean salad, healthy salad, vegan salad, quick salad