Refreshing Mediterranean Bean Salad

Huma Qurashi By Huma Qurashi

The salad is a harmonious blend of crisp textures and vibrant Mediterranean flavors. Robust kidney beans and chickpeas provide a hearty base, complemented by the refreshing crunch of cucumber, celery, and red onion.

This delightful Mediterranean bean salad has become a long-standing favorite of mine, and for good reason. I’ve cherished this recipe for a decade, and it never fails to impress.

The salad is a harmonious blend of crisp textures and vibrant Mediterranean flavors. Robust kidney beans and chickpeas provide a hearty base, complemented by the refreshing crunch of cucumber, celery, and red onion. The simple yet impactful combination of lemon, olive oil, garlic, and a medley of fresh herbs creates irresistible results.

Ideal for spring picnics, summer potlucks, or cozy fall gatherings, this versatile salad is a crowd-pleaser suitable for various dietary preferences. It’s vegetarian, vegan, and gluten-free, appealing to a wide range of tastes.

With minimal prep, this salad comes together effortlessly, making it a perfect addition to your weekend menu. A quick chop, whisk, and stir is all it takes, and you’ll have a delicious dish ready in approximately 20 minutes. I hope this recipe becomes a go-to favorite in your kitchen as well.

The Story Behind the Recipe

In 2013, during a period of creative exploration while working an unexciting office job, I sought inspiration from books like Ethnic Cuisine by Elisabeth Rozin. I also found solace and enjoyment at The Mediterranean Deli in Oklahoma City, where I would indulge in a meal while catching up on my favorite blogs. The memorable flavors and comforting experience motivated me to recreate a similar salad with a personal twist, drawing inspiration from a Lebanese bean salad recipe and infusing it with Mediterranean influences.

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If you’re interested in the original lemon-parsley hummus recipe that I shared with this salad, you can find it here. Alternatively, you can try my ultra-creamy hummus recipe and incorporate up to 3/4 cup of fresh flat-leaf parsley.

Explore More Mediterranean-Style Salads

Enhance your meal by pairing this salad with delectable options like falafel, hummus, or baba ganoush. Browse through additional bean salad recipes here for more inspiring ideas.

  • Cucumber Tomato Salad with Greek Dressing

  • Favorite Chickpea Salad

  • Fattoush Salad with Mint Dressing

  • Mediterranean Tomato & Feta Dip

  • Tabbouleh

I’d love to hear about your experience with this bean salad! Please share your feedback in the comments section.

  • Prep Time: 20 mins

  • Total Time: 20 minutes

  • Yield: 6 servings

  • Category: Salad

  • Method: By hand

  • Cuisine: Mediterranean

  • Diet: Vegan

This refreshing Mediterranean-style bean salad offers a delightful combination of flavors and textures. Featuring kidney beans, chickpeas, lemon, garlic, and fresh herbs, this healthy salad is not only vegan and gluten-free but also a true culinary delight. The recipe yields approximately six 1-cup servings.


  • 2 cans red kidney beans (15 ounces each), rinsed and drained, or 3 cups cooked kidney beans

  • 1 can chickpeas (15 ounces), rinsed and drained, or 1 ½ cups cooked chickpeas

  • 1 small red onion, diced (about 1 cup)

  • 2 stalks celery, sliced in half or thirds lengthwise and chopped (about ¾ cup)

  • 1 medium cucumber, peeled, seeded and diced

  • ¾ cup chopped fresh parsley

  • 2 tablespoons chopped fresh dill or mint

  • ¼ cup extra-virgin olive oil

  • ¼ cup lemon juice (about 1 ½ lemons)

  • 3 cloves garlic, pressed or minced

  • ¾ teaspoon salt

  • Small pinch red pepper flakes

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  1. In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, cucumber, parsley, and dill.

  2. Prepare the lemon dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and red pepper flakes until well blended. Pour the dressing over the salad and stir until evenly coated.

  3. For best flavor, serve immediately, or allow the salad to marinate in the refrigerator, covered, for a couple of hours or longer. Leftovers can be refrigerated and will keep well for up to 4 days. If needed, add a sprinkle of salt or drizzle of lemon juice to freshen up leftovers.

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Hi! I'm Huma Qurashi, an international educator and food writer, excited about bringing you traditional Pakistani recipes from across the country.
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