Bean Chickpea Salad
Chickpea Bean Salad is loaded with beans and fresh veggies, all tossed in a tasty vinaigrette dressing in less than 15 minutes! This recipe makes a great side dish with dinner or lunch, and is perfect to meal prep ahead for the week.
Ingredients
- 15.5 ounce dark kidney beans canned, drained well
- 15.5 ounce cannellini beans canned, drained well, also known as white kidney beans
- 15.5 ounce chickpeas canned, drained well
- 1 medium red bell pepper diced
- 1 medium zucchini diced
- 1/4 medium sweet onion diced
- ¼ cup apple cider vinegar
- ¼ cup olive oil
- 2 tablespoons sugar white sugar
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Open the beans and chickpeas into a colander, Drain and rinse the beans well and pat dry with a paper towel
- Dice the bell pepper, zucchini and onion into small ¼ inch or less pieces. I like using a vegetable chopper for this part to make it faster.
- In a large bowl add the beans, chickpeas, bell pepper, zucchini and onion. Mix well.
- Place apple cider vinegar, oil, sugar, italian seasoning, salt and pepper into a small bowl. Mix the dressing well with a spoon.
- Pour the dressing over the bean mixture and stir well. You can serve the salad immediately or cover and place in the refrigerator to chill until ready to serve.
Nutrition
Calories: 379kcal | Carbohydrates: 56g | Protein: 18g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 557mg | Potassium: 666mg | Fiber: 16g | Sugar: 10g | Vitamin A: 713IU | Vitamin C: 34mg | Calcium: 117mg | Iron: 6mg
Found on: onmykidsplate.com/bean-chickpea-salad/