Kidney Bean & Chickpea Salad

The bold flavors of the lemon-cumin dressing in this healthy bean salad recipe make it a wonderful side dish to grilled beef and lamb, yet it’s also a stellar meatless main when served with whole-wheat couscous.

Prep/Cook Time: 25 Minutes, Servings: 10

Ingredients

• 1 small clove garlic, chopped
• 1 teaspoon kosher salt, divided
• ½ cup extra-virgin olive oil
• ¼ cup lemon juice
• 2 tablespoons ground cumin
• ¼ teaspoon ground cinnamon
• 2 15-ounce cans dark red kidney beans, rinsed
• 1 15-ounce can chickpeas, rinsed
• 1 cup finely diced carrot
• 1½ cups chopped fresh parsley
• ½ cup chopped fresh mint

Directions

1. Sprinkle garlic with ½ teaspoon salt and mash with the side of a knife or with a fork to form a paste. Scrape the paste into a large bowl. Add the remaining ½ teaspoon salt, oil, lemon juice, cumin and cinnamon and whisk to combine. Stir in kidney beans, chickpeas, carrot, parsley and mint. Serve at room temperature or cold.

Nutritional Information

Per Serving: 221 calories; 12 g fat (2 g sat, 9 g mono); 0 mg cholesterol; 22 g carbohydrate; 0 g added sugars; 1 g total sugars; 6 g protein; 8 g fiber; 362 mg sodium; 372 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.