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RECIPE
12 INGREDIENTS3 STEPS15MIN

Lemon Parsley Bean Salad

4.5
12 Ratings
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Cookie and Kate

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A delightfully crunchy and satisfying bean salad bursting with Mediterranean flavors, including lemon, garlic, and fresh herbs. This healthy salad is vegan and gluten-free, but mostly just delicious!
15MIN
Total Time

Cookie and Kate

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Ingredients

US / METRIC
Servings:
6
Serves 6
2 cans
(15 oz)
Red Kidney Beans , rinsed
or 3 cups Cooked Kidney Beans
1 can
(15 oz)
Chickpeas , rinsed
or 1 1/2 cup Cooked Chickpeas
1
Small  Red Onion , diced
2 stalks
sliced in half lengthwise then chopped
1
Medium  Cucumber , diced, peeled, deseeded
3/4 cup
Chopped  Fresh Parsley
2 Tbsp
or Fresh Dill
1/4 cup
1/4 cup
about 1 1/2 lemons
3 cloves
Garlic , minced
3/4 tsp
1 pinch
Crushed Red Pepper Flakes

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Nutrition Per Serving

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CALORIES
670
FAT
10.9 g
PROTEIN
35.5 g
CARBS
103.4 g

Author's Notes

Recipe yields about six 1-cup servings.

Cooking Instructions

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Step 1
In a serving bowl, combine Red Kidney Beans (2 can), Chickpeas (1 can), Red Onion (1), Celery (2 stalk), Cucumber (1), Fresh Parsley (3/4 cup) and Fresh Mint Leaves (2 tablespoon).
Step 2
Make the lemon dressing. In a small bowl, whisk together the Olive Oil (1/4 cup), Lemon Juice (1/4 cup), Garlic (3 clove), Salt (3/4 teaspoon) and Crushed Red Pepper Flakes (1 pinch) until emulsified.
Step 3
Pour dressing over the bean and vegetable mixture and toss thoroughly. Serve immediately for the most flavor, or let it marinate in the refrigerator, covered, for a couple of hours or longer. If necessary, wake up leftovers with a little sprinkle of salt or drizzle of lemon juice.

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Nutrition Per Serving
Calories
670
% Daily Value*
Fat
10.9 g
14%
Saturated Fat
1.5 g
8%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
103.4 g
38%
Fiber
26.1 g
93%
Sugars
6.4 g
--
Protein
35.5 g
71%
Sodium
535.3 mg
23%
Vitamin D
--
--
Calcium
182.1 mg
14%
Iron
10.9 mg
61%
Potassium
2227.0 mg
47%
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