Photo: Anna Pelzer
Lemon-Parsley Bean Salad
24 ingredients
15 min + 15 min
6
openrecipes
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!
Estimated Nutrition (whole recipe, rough)
656
Calories
25g
Protein
26g
Fat
89g
Carbs
Counts 16 of 18 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Tahini | 1 tbsp (15g) | 89 |
| Pita Bread | 1 slice (30g) white | 79 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Red Kidney Bean | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 (14 ounce) cans red kidney beans, rinsed and drained, or 3 cups cooked kidney beans
- 1 (14 ounce) can chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
- 1 small red onion, diced
- 2 stalks celery, sliced in half or thirds lengthwise and chopped
- 1 ripe red tomato, chopped (skip if you can’t find a great tomato)
- 1 medium cucumber, peeled, seeded and diced
- 3/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill or mint
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 3 cloves garlic, pressed or minced
- 3/4 teaspoon salt
- small pinch red pepper flakes
- 1 1/2 cans chickpeas, rinsed and drained, or 2 1/2 cups cooked chickpeas
- 1/3 cup fresh lemon juice
- 3/4 cup chopped parsley
- 1/4 cup tahini
- 2 to 5 cloves garlic, roughly chopped
- 1/4 teaspoon fine grain sea salt
- dash freshly ground black pepper
- 1 tablespoon olive oil, plus more for drizzling
- Whole grain pita bread
- Olive oil
- Fine grain sea salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookieandkate ·
Recipe sourced from
openrecipes