Easy Chickpea & Cannellini Bean Salad
A protein-packed, fiber-rich salad combining chickpeas and cannellini beans with crisp vegetables, fresh herbs, and a tangy lemon-olive oil dressing. Quick to make, no cooking required, and full of Mediterranean flavors — light, refreshing, and satisfying.
Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes
Serves: 3–4
Ingredients
1 can (400g) chickpeas, drained and rinsed
1 can (400g) cannellini beans, drained and rinsed
1 small red onion, finely chopped
1 cucumber, diced
1 red bell pepper, diced
10–12 cherry tomatoes, halved
¼ cup fresh parsley or cilantro, chopped
2 tbsp olive oil
1 tbsp lemon juice
1 tsp red wine vinegar
½ tsp ground cumin
Salt and black pepper, to taste
Optional: ¼ cup feta cheese, crumbled
Optional: 10–12 Kalamata olives, pitted and halved
Instructions
Prepare the Beans and Veggies
Drain and rinse chickpeas and cannellini beans.
Chop onion, cucumber, bell pepper, and halve cherry tomatoes.
Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, cumin (if using), salt, and pepper.
Assemble the Salad
In a large bowl, combine beans, chopped vegetables, and parsley.
Pour dressing over the salad and toss gently to coat.
Add Optional Ingredients
Stir in feta cheese and/or olives if desired.
Serve
Serve immediately or chill for 10–15 minutes for flavors to meld.
Great as a standalone meal or as a side with grilled chicken, fish, or pita bread.
Tips & Notes
For extra protein, add boiled eggs or grilled chicken.
You can prep this salad in advance — it keeps well in the fridge for 2–3 days.
Add a pinch of smoked paprika or red chili flakes for subtle heat.
For a creamier dressing, mix in 1–2 tsp of tahini.
Serving Ideas
Serve with whole-grain bread or pita.
Pair with hummus or tzatziki for a Mediterranean-inspired platter.
Perfect for meal prep lunches or picnics.
Nutritional Information
Calories: ~280 kcal
Protein: 12g
Carbohydrates: 35g
Fat: 10g
Fiber: 10g
Sugar: 5g