This Mediterranean bean salad is one of my all-time favorite salads and sides. Bold claim, I know, but I can back it up. I’ve been loving this recipe for ten years running now!
This salad is crisp and satisfying, fresh and full of bright Mediterranean flavors. The recipe features hearty kidney beans and chickpeas, which balance crisp cucumber, celery and red onion. The remaining simple ingredients—lemon and olive oil, garlic and lots of fresh leafy herbs—yield truly irresistible results.
This Mediterranean-style salad is perfect for spring picnics, summer potlucks and cozy fall get-togethers. It’s a crowd-pleasing salad or side dish that suits most special diets, too. The recipe is vegetarian, vegan and gluten free.
With how quickly this salad comes together, it’s an easy addition to your weekend menu! It’s a simple chop, whisk and stir situation that’s ready in about 20 minutes. I hope this dish becomes one of your standby recipes, too.
How This Recipe Developed
Back in 2013, I found creative relief from a not-so-interesting office job in books like Ethnic Cuisine by Elisabeth Rozin. On the especially tough days, I treated myself to lunch at The Mediterranean Deli in Oklahoma City. It was my safe haven, a place where I could catch up with my favorite blogs while I waited for a delicious meal. I always walked out the door with a happy belly, feeling like everything was a little more right with the world.
I often miss their kidney bean salad, which was so much more exciting than it sounds. I found a recipe for a Lebanese bean salad in Ms. Rozin’s book that seemed similar. I tweaked it quite a bit, so I’m not confident that it qualifies as Lebanese. I omitted the tomatoes and added chickpeas, celery and garlic. It’s broadly Mediterranean in flavor profile.
If you’re looking for the lemon-parsley hummus that I originally shared with this recipe, here’s a PDF. Or, make my ultra-creamy hummus recipe and add up to 3/4 cup fresh flat-leaf parsley.
Watch How to Make Mediterranean Bean Salad
More Mediterranean-Style Salads to Make
Consider serving these salads with falafel, hummus or baba ganoush. Check out even more bean salads here.
- Cucumber Tomato Salad with Greek Dressing
- Favorite Chickpea Salad
- Fattoush Salad with Mint Dressing
- Mediterranean Tomato & Feta Dip
- Tabbouleh
Please let me know how your bean salad turns out in the comments. I love hearing from you.
Mediterranean Bean Salad
- Author: Cookie and Kate
- Prep Time: 20 mins
- Total Time: 20 minutes
- Yield: 6 1x
- Category: Salad
- Method: By hand
- Cuisine: Mediterranean
- Diet: Vegan
This Mediterranean-style bean salad recipe is delightfully crisp and satisfying. Its fresh flavors include kidney beans, chickpeas, lemon, garlic and leafy herbs. This healthy salad is vegan and gluten free, but mostly just delicious! Recipe yields about six 1-cup servings.
Ingredients
- 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
Instructions
- In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, cucumber, parsley and dill.
- Make the lemon dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper flakes until well blended. Pour the dressing over the salad and stir until combined.
- Serve immediately for the most flavor, or let it marinate in the refrigerator, covered, for a couple of hours or longer. Leftovers will keep well, covered and refrigerated, for up to 4 days. If necessary, wake up leftovers with a little sprinkle of salt or drizzle of lemon juice.
Notes
Recipe adapted from Ethnic Cuisine: How to Create the Authentic Flavors of Over 30 International Cuisines
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
MK
Great salad. Everyone loves it, very refreshing and filling. Leftovers store in the fridge no problem for a few days. Lots of asks for the recipe.
Pam
Thank you for your lovely recipes. I have made some and I gifted my two daughters with your C&K recipe book. I have one too. Tnx again Pam
Kate
Thank you for your review, Pam!
Julianna Scalise-DeBacco
Do you think adding a grain like faro or wheat berries or wild rice to this would work ok?
Kate
Sure! I think farro or wild rice would be a nice choice.
Amanda C.
This salad is my current obsession! I paired it with garlic hummus and grilled naan. It’s definitely a new family favorite!
Kate
I’m happy to hear that, Amanda!
Arlene
Thanks so much for sharing your recipes. I love making the beans & chickpeas salad. My family really likes it . I made again but this time I ran out of lemon. Is it ok to use apple cider vinegar instead?
Kate
You could try it, but add to taste because it can be strong at times.
Aruna
Just Sent your kidney bean salad recipe to my daughter studying at a University in London.for someone new to cooking with no fancy equipment in the student hall kitchen ,let alone a knife and chopping board but who would still rather eat a healthy self Cooked meal,this is an ideal wholesome salad recipe
Thank you for sharing
Sadye
I was nervous about the amount of parsley in this, because I sometimes find the flavor overwhelming, but happy to report that it works perfectly even if you’re a bit leery like me! Yesterday I had it with some baked pita chips, which didn’t exactly scoop very well but did taste delicious, so if you happen upon pita chips that are shaped more like Tostito scoops, you could definitely serve this as a party dip!
Kate
I’m happy you liked this amount, Sadye! I appreciate your review.
Bea
Amazing. And I don’t even like beans. Also loved by my my teenager . We’ll see what my bean-loving hubby thinks tonight.
Kathy Kane Howe
I’ve made this recipe before and it was delicious. This time I made it with Whole Foods 365 tahini and it was bad. The tahini ruined it like you said. Next time I’ll try the Trader Joe’s Organic.
Laura
This dish is tasty. I chopped the celery, onion, mint, parsley, cucumber this morning before starting work and then this evening, I added the vinegarette. The celery picked up a hint of the mint and was magically crunchy in the salad. My family raved about the dinner. I was hoping that there would be lunch tomorrow, but somehow it has disappeared and was replaced with a sticky note in the fridge asking me to please make more!
Lone Lambert
A bit of a chance for me to take, with the mint, but I absolutely loved this salad. Had to substitute the celery sticks with green asparagus though, but that worked fine
maria youtanji
All I want to say is that “celery” is not used in any Lebanese dish…
To be honest: this salad, although delicious, isn’t Lebanese at all.
Laura
This is my second time submitting a review on this recipe, for some reason the first one did not get posted. But the recipe is so good, I want to chat it up!
This lovely little salad has become a go-to meal in our house. These are ingredients I always have on hand, so when I need a quick meal that satisfies everyone, this is an option.
I prefer the mint over the dill for this recipe, but I encourage that you try both. I’ve read that the salad makes great leftovers. Somehow, I’ve never had leftovers. Well, once I almost did. Then my college-aged daughter had it as a study snack around 9pm. So much for leftovers.
Cynthia Bruce
Do you have a Pinterest link ! I would like to save this.
AMIRA MUSTACK MAHOMED
My sister and I tried it today ! It was very lovely ..
Ellie
I tried the salad, I’m not sure I’ll ever ear anything else again it’s so good! ❤️
Gloria
I love this salad. The flavors are amazing! It’s become a staple in our home especially during the summer months. My daughter and I follow a vegan diet and I am always looking for vegan recipes and this one is a keeper.
Kate
I’m happy you were both able to enjoy this salad! I appreciate your review.
Marissa
Love this salad! I added some chopped lacinito kale and used tahini in place of olive oil. I also made your recipe for baba ganoush yesterday. I’m in mediterranean heaven!! Thanks!
Kate
You’re welcome, Marissa! Thank you for your review.
Karyn Semple
I just made this to bring to a family gathering today so I don’t know how everyone else will like it, but based on the smell I love it and I’ll be making it again! I added fresh mint and a little dried dill as well.
Kate
Sounds delicious, Karyn! Thank you for your review.
Mary
I live in SW Oklahoma and go to the ‘City’ for all things wonderful; Whole Foods, Costco, PF Changs, etc. I didn’t know about The Mediterranean Deli. I will be stopping there soon!!!!
I haven’t made this recipe but am so glad it caught my eye and I read the blog.
Jaishree Hariharan
HiKate,
I am a great fan of your recipes. I am lifelong vegetarian. Discovered your website/blog a year ago. Have tried several of your recipes and they have always come out great. Too many to count. But I want to highlight your mango burrito bowl, granola, bean salad, your Thai recipes and dips. Chocolate bark. Your recipes are awesome. Never fails. I have touted your site to sooo many. Love you.
Kate
Thank you, Jaishree! I’m so happy to hear that. I appreciate you following along and letting me know what you enjoyed.
Lesley Noble
This has a wonderful flavor :)
Lynne
Since I didn’t have fresh parsley on hand, I used about half as much dried parsley and then added a lot more lemon juice. I also added some chopped kale to replace the fresh greens. Finally, I topped off each salad with crumbled goat cheese and sunflower seeds. It was excellent!
Elizabeth
This dish is amazing. My extremely picky 15 year old loves it, and it’s one of the few healthy things I can get them to eat. Glad that they like at least one meal with a good dose of protein and fiber. Thank you!
Kate
You’re welcome, Elizabeth!
Danni Eldred
Thanks for a great recipe, will make delicious no-cook summer lunches or dinners this week. I added a bit of ground cumin and a pinch of smoked paprika. This is a very satisfying dish with the herbs and lemon.
Carol
Can I use small white beans or pinto beans for the red kidney beans.
Steve Hartig
Looks good. Seems to be not quite a main but more than a typical side dish. What kinds of things to do you have with it? Thanks
Kate
Hi Steve, You could serve it along with summer soups, salads and sandwiches.
Mary Ellen
Love this recipe. I make it often per request.
Kate
Great to hear, Mary! I appreciate your review.
Becky
I’ve made a similar recipe before and look forward to trying this. I was hasfit to see you mention Mediterranean Deli- one of my favorites! The first place I ever saw barrels of all kind of olives(many many years ago!)
Kate
I hope you love it! Thank you for sharing, Becky.
Sushee
I love the way the salad is remarkably Divine
Julianna
Back in my days living in Greece, I would often eat this delightful salad (or a variation of it.) Let me tell you, it’s an absolute treat for your taste buds and has a wonderfully refreshing quality to it!
xx Julianna
Nancy
Could you add corn to this recipe, would it fit in with the flavors
Steph
OMG this is SO good! I was planning to have it as a side dish this week with either lunch or dinner, but now I’m not sure it’ll last through today. Saving this one for sure, thanks for another great recipe!
Kate
I’m glad you loved it, Steph! Thank you for your review.
Nanci Cartwright
So excellent! I added more chili flakes as well as Mrs. Dash Southwest Chipotle seasoning and only 1/2 tsp salt as my husband is trying to keep salt down. Used mint from my garden, not the dill. I probably ate two cups of it just “tasting.” This will be a good salad for potlucks. Up to now, I’ve just made your baking recipes. Also excellent. Time to buy your cookbook methinks.
Tammy
I just made this for dinner and it was a big hit. Really great little salad for warm weather.
Betty
Hi, I saw this recipe and had to try it. First, it’s a very colorful salad.
I followed the instructions except I added chopped red pepper and some black olives. I made the dressing but sadly it was just too lemony for me, I really wanted to like it. The only dressing I had was Italian so, I used a small amount and the salad tasted fine. The next time I make this salad and I will make it again is to cut back on the purple onion. Thank you for the recipe It’s a keeper!!
Oh, I served it with tilapia.
Kate
Thank you for your feedback, Betty! I’m glad you enjoyed it.
Carmen Garcia
This salad is also great next day in a Pita bread( I find the traditional pitas at Wholefoods the best) have a separate bowl with coarsely mashed avocado olive oil salt and a touch of lemon. Plain Hummus makes it a great balanced easy meal.
Eileen
My husband, who is not a fan of chickpeas, had clearly prepared himself for a boring bean salad. After two forkfuls, he served himself more and said “this is really good!” Surprising him was my favorite part of making this recipe. I cooked my own beans, although I am sure this would be delicious with canned beans. Be sure to use the full amount of herbs—they put this salad over the top, flavor and looks-wise.
Kate
Thank you for sharing, Eileen!
M Bethea
Made this for our dinner on this hot summer day. Delicious! Used fresh mint and substituted black beans for kidney beans (personal preference). Topped with some feta crumbles. Will definitely be in our summer rotation. Next time may added some roasted red pepper and grilled corn. So good. Highly recommend.
Maryrita Dobiel
I found it to be a bit bland.
Kate
I’m sorry to hear you didn’t love this salad, Maryrita. I appreciate your feedback.
Seizes Meals
Love this recipe. thanks for posting.
Kate
You’re welcome, Seizes!
Annarose
I brought this to a 4th of July BBQ since I was the only vegetarian. It was a hit with meat lovers alike! I made it the night before and refrigerated it to let the flavors meld. It WAS SO GOOD! Crisp, refreshing and healthy. Making it again Sunday. Thank you !
Edith
We made this salad last night for supper along with some deviled eggs. What a great supper it was! We loved this salad. Healthy, crunchy, and tangy. The two of us almost finished the whole bowl. Parsley and mint from our deck garden added a lot to the freshness of it. Sometime we will make it again and share it with others.
Kathi McÀinsh
This was the best bean salad I have ever made! I live alone so I had to eat all 6 cups…no hardship for sure! And each day it tasted better. And I’m just about to make another salad this afternoon for tonight’s dinner. Thanks for a delicious recipe.
Dan in TC
Omg, SO GOOD! It’s a perfect meal for a hot day. Just add a pile of tortilla chips or a piece of naan, and you’ll be in flavortown.
Lisa
I ran out of lemon and used apple cider vinegar, and this salad still delivers on deliciousness! I’m packing it for lunches this week, and it gets people’s attention with the color! If someone weren’t vegan, I could easily imagine some feta pushing this salad over the top
Kate
I’m excited you enjoyed it, Lisa! Thank you for sharing.
Carol
I added feta cheese and it was wonderful!
andrea hucks
Excellent! Great blend of flavors and oh so healthy!
Kate
Great to hear, Andrea! I appreciate your review.
Sharon Schwarz
I recently found your recipes and I basically am making a thing a day and nothing disappoints. The nutritional profile on this is really impressive. Please keep it coming! Buying your book as Christmas gifts for all my siblings!
Kate
I’m glad you came across them! Thank you for taking the time to review, Sharon.
Sandra Ross
I’ve been making this salad for a healthy meal in hot weather. Very good.
Kate
Thank you, Sandra!
jyothi
“Thank you for sharing the article; it’s truly satisfying.”
Marilyn Berg
This is a really good salad with a good amount of protein. The senior center was having a picnic in our local park, and everyone really liked the salad.
Cheryl Chimes
Great salad, very nutritious. I usually don’t eat beans, but I have been changing my diet to include all these ingredients.
Jana Davis
Did you rename this salad? I believe that you called it Lebanese parsley salad.
Kate
Yes :)
Brina Smith
How do you prepare the beans? Open the can?
Kate
See the steps in the recipe card. Yes, you can use canned beans. Be sure to drain and rinse.
Michelle
I found this recipe ok, the onion and lemon juice seemed to dominate the flavours. So I added around 3/4 of a cup of mayonnaise (could use vegan mayo if available), 2 tsp Dijon mustard and around 1 to 2 tsp Worcestershire sauce mixed all together and added to original recipe and it was absolutely delicious
Kate
Thank you for sharing your feedback, Michelle.
Laurie Zahar
I don’t love kidney beans, but really want to make this salad. Which bean is a good sub for kidney?
Kate
A white bean or you could try chickpeas.
Rhiannon
This is one of my favorite recipes of all time! It’s so healthy and refreshing and absolutely delicious. I made it once because I was trying to get more beans into my diet and couldn’t believe how good it was. Now it’s a go-to for lunches and sides!
Lorraine Seelaus
This salad looks great and clearly gets rave reviews. I am trying to reduce the amount of sodium we have in our diet. Do you think using less salt in this recipe would significantly change it?
Kate
Reducing added salt and including beans with no sodium added would also help.
Kat
This is my new favourite recipe.
Superb flavours that keep well in the fridge. Very versatile. For my second making I added some baby spinach and coriander that needed to be used.
Thanks Kate for another winning recipe!
Kate
You’re welcome, Kat! I appreciate your review.
Lorraine Seelaus
Thank you. I look forward to trying out this recipe!
Nina Rhodes
A very lovely salad. For someone who could do dairy I think feta crumbled on top would be delicious
Gail
I served it with fish, falafel and even an omelette. Perfect every time, just like all the other Cookie and Kate recipes. I
Akanksha
good recipe, I tried tahini to it, I recently tried a Mediterranean Bean Salad with tahini dressing, and it was absolutely delicious! The combination of hearty beans, vibrant vegetables, and creamy tahini was a burst of flavor in every bite. Plus, it’s so easy to make and incredibly nutritious. I’ll be adding this recipe to my regular meal rotation!
Sue Du
It was a little bland. I added some balsamic vinaigrette. I think also letting it marinate in the refrigerator for at least an hour would bring out the flavor of the garlic.
Kate
Thank you for your feedback, Sue.
Jill
Very pretty salad and nice change using kidney beans. Cut the salad part in half and made the full amount of dressing. That way I used the leftover dressing to freshen it up – only needed it on day three which was a pleasant surprise. I can see making this a lot for warm weather meals.
Kate
Thank you for sharing, Jill!
Breann
Tastes like you’re taking a bite into a garden! So fresh and delicious. I was craving a little bit more tang so I added a tsp of balsamic vinegar to my bowl individually (about 1.5 cups) and it was delicious. I probably won’t add it to the main batch because I can control the amount I use better in a smaller bowl. Yum!
Cyndy
Thank you for sharing your yummy recipes with helpful substitutions. I want to make this salad but I’m not a fan of either dill or mint. Is there something else you could recommend?
Kate
You could omit. Parsely?
Charuta Apte
This is an absolutely fantastic salad. I made my red kidney beans from scratch. Soaked 1 cup at night, and put it in the Instant pot for 20 mins in the morning.
They were a bit mushy so next time, I’ll pressure cook them for 15 mins instead of 20.
But otherwise another wonderful, wholesome recipe.
I loved the black eyed pea salad recipe as well.
Pat
I LOVE this salad!!!!! I’m diabetic & I love to eat!!! This salad keeps me balanced kinda. Ya know when you’re not hungry but you want to chew? Well, this takes the guilt away & it tastes wonderful. Even beats popcorn while watching movie.