Recipe-Two Bean Salad

This perfect summertime salad is vegan, gluten free, and so so fresh! It comes together in minutes and as it’s packed with protein, will leave you feeling full, but not weighed down. It’s great to make and bring to the family picnic, or if you’re craving something fresh and cool. No ingredient is too overpowering, and the almonds give it the necessary crunch. An added bonus, it’s very inexpensive to throw together!

Servings: 4-6


1 can kidney beans, drained and rinsed

1 can chickpeas, drained and rinsed

1 medium cucumber, diced

1 cup sliced almonds

1 cup chopped parsley

2 tablespoons olive oil

5 tablespoons fresh lemon juice (juice of 1 large lemon, or 2 small ones)

2 cloves minced garlic

1/2 teaspoon to 1 teaspoon agave or maple syrup

Salt to taste

Cracked black pepper to taste


After draining and rinsing your beans, add them to a large bowl.

Chop your cucumber and throw it in with the beans

Add your sliced almonds and fresh parsley.

Mix well.

In a separate, small bowl, whisk the remaining ingredients. Taste, adding more of anything until it meets your personal preferences.

Pour dressing over the bean mixture and stir until well combined.

For best results, chill in the fridge for a few hours to let the flavors mingle. In an airtight container, this should stay good up to 5 days.

Author: thevegtablevegan

Becoming vegan has been a life changing experience for me. Cutting back on animal products gives us the ability to change the world in so many ways. I started this blog to have all of my favorite recipes handy when someone asks, "What do you eat?" I am by no means a professional photographer, but I always enjoy visually seeing a recipe, so I do like to include pictures. I'm a busy, stay at home mommy, but try to find the time to add new recipes. I hope to offer delicious and easy plant-based recipes for those who are having trouble transitioning, already vegan, or simply want to incorporate a few vegan meals here and there. 🙂

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