Moroccan 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. Nutrition Per Serving calories 221, fat 12 g (2 g sat, 9 g mono), cholesterol 0 mg, carbs 22 g, protein 6 g, fiber 8 g, sodium 362 mg, potassium 372 mg, Nutrition Bonus Vitamin A (62% daily value), Vitamin C (30% dv), Folate (21% dv), Iron (16% dv) Carbohydrate Serving 1

Photo by Devon F.

PREP TIME

--

minutes

TOTAL TIME

25

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

25

minutes

SERVINGS

10

servings

Ingredients

  • 1

    small clove garlic, chopped

  • 1

    teaspoon kosher salt, divided

  • 1/2

    cup extra-virgin olive oil

  • 1/4

    cup lemon juice

  • 2

    tablespoons ground cumin

  • 1/4

    teaspoon ground cinnamon

  • 2

    15-ounce cans dark red kidney beans (see Tip), rinsed

  • 1

    15-ounce can chickpeas, rinsed

  • 1

    cup finely diced carrot

  • 1 1/2

    cups chopped fresh parsley

  • 1/2

    cup chopped fresh mint

Directions

Sprinkle garlic with 1/2 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 1/2 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. Tips & Notes Make Ahead Tip: Omit mint, cover and refrigerate for up to 8 hours. Stir in mint just before serving.

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