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Lemon-Parsley Bean Salad

Yields1 Serving

Lemon-parsley bean salad is a perfect winter salad. However, it can also be served cold during warm seasons. It is super-packed with protein to boost the immune system and full of flavour. It is also a vegan and gluten-free salad. All the more reason Nature’s Choice is sharing this recipe.


 3 cups Cooked Kidney Beans
 1 ½ cups Nature's Choice Chickpeas (Cooked)
 ¾ cup Fresh Parsley (Chopped)
 ¼ cup Olive Oil
 ¼ cup Lemon Juice
 1 Red Onion
 1 Cucumber (Diced)
 2 sticks Celery (Sliced)
 1 tbsp Fresh Dill or Mint (Chopped)
 3 Cloves Garlic (Minced)
 ¾ tsp Nature's Choice Fine Sea Salt
 1 pinch Red Pepper Flakes

In a bowl, mix the kidney beans, chickpeas, onion, celery, cucumber, parsley and dill (or mint).


Whisk the olive oil, lemon juice, salt, garlic and pepper flakes together. Add the mixture to the bean and vegetable mixture. Serve immediately.

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