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Lemon-Parsley Bean Salad Recipe

This Lemon-Parsley Bean Salad recipe is a vibrant and refreshing dish that showcases the flavors of fresh produce and herbs. It's a delightful blend of textures and tastes, featuring red kidney beans and chickpeas that provide satisfying substance, along with crunchy fresh vegetables and an aromatic mix of parsley and dill. The zesty lemon dressing ties everything together, creating a salad that's not only delicious, but also packed with proteins and nutrients.

Lemon-Parsley Bean Salad Recipe

Photos of Lemon-Parsley Bean Salad Recipe

The ingredients required for this recipe are fairly common and can be found in most supermarkets. However, keep in mind that fresh herbs such as parsley and dill can sometimes be seasonal. In that case, they can be substituted with dried herbs, but fresh ones will give a brighter flavor. Also, the recipe calls for red kidney beans and chickpeas, which can be found canned or dry. If you opt for dry, remember they need to be soaked overnight and cooked before use.

Ingredients for Lemon-Parsley Bean Salad

Red kidney beans: These are a great source of protein and fiber, contributing to the heartiness of the salad.

Chickpeas: These add a nice texture and are also rich in protein and fiber, making the salad more filling.

Red Onion: This adds a sharp, sweet flavor and a crunch to the salad.

Celery: These add a refreshing crunch and a slightly bitter flavor that balances the other ingredients.

Cucumber: This brings a cooling, refreshing taste and crunch.

Parsley: This herb adds a burst of fresh, green flavor.

Dill: This adds a distinct sweetness and brightness.

Olive oil: This forms the base of the dressing and adds richness to the salad.

Lemon juice: This adds a fresh, tangy flavor to the dressing and salad.

Garlic: This adds a robust, savory flavor to the dressing.

Salt: This enhances the flavors of the other ingredients.

Red pepper flakes: These add a spicy kick to the salad, but can be adjusted according to taste.

One reader, Bastian Morrison says:

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This lemon-parsley bean salad recipe is a game-changer! The zesty lemon dressing perfectly complements the hearty beans and fresh veggies. It's a burst of flavors in every bite. Plus, it's so easy to make! This salad has become a staple in my weekly meal prep. Highly recommended!

Bastian Morrison

Key Techniques for Crafting the Perfect Bean Salad

How to prepare the lemon-parsley bean salad: A step-by-step guide on preparing the salad, including washing and draining the beans, chopping the vegetables, and mixing the ingredients.

How to make the lemon dressing: Detailed instructions on whisking together the olive oil, lemon juice, garlic, salt, and pepper flakes until emulsified to create the flavorful dressing for the salad.

How to serve the lemon-parsley bean salad: Suggestions on serving the salad immediately for the most flavor or letting it marinate in the refrigerator for a couple of hours or longer to enhance the taste.

How To Make Lemon-Parsley Bean Salad

Make your family dinners exciting with a healthy bean salad bursting with Mediterranean flavors and fresh herbs. It is gluten-free and absolutely healthy.

Preparation: 15 minutes
Total: 15 minutes



For the salad:

  • 15ozred kidney beansrinsed and drained, or 3 cups cooked kidney beans
  • 15ozchickpeasrinsed and drained, or 1½ cups cooked chickpeas
  • 1red onionsmall, diced
  • 2stalkscelerysliced in half or thirds lengthwise and chopped
  • 1cucumbermedium, peeled, seeded and diced
  • ¾cupfresh parsleychopped
  • 2tbspfresh dillchopped, or mint

For the dressing:

  • ¼cupolive oil
  • ¼cuplemon juice
  • 3clovesgarlicpressed or minced
  • ¾tspsalt
  • red pepper flakes


  1. In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, cucumber, parsley, and dill or mint.

To make the lemon dressing:

  1. In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper flakes until emulsified. Pour dressing over the bean and vegetable mixture and toss thoroughly.

  2. Serve immediately for the most flavor, or let it marinate in the refrigerator, covered, for a couple of hours or longer. 

Recipe Notes


Leftovers should keep well, covered and refrigerated, for several days. If necessary, wake up leftovers with a little sprinkle of salt or drizzle of lemon juice.



  • Calories: 611.55kcal
  • Fat: 14.22g
  • Saturated Fat: 1.83g
  • Monounsaturated Fat: 7.63g
  • Polyunsaturated Fat: 3.34g
  • Carbohydrates: 93.90g
  • Fiber: 20.55g
  • Sugar: 11.31g
  • Protein: 31.48g
  • Sodium: 333.55mg
  • Calcium: 131.71mg
  • Potassium: 1670.43mg
  • Iron: 8.57mg
  • Vitamin A: 39.86µg
  • Vitamin C: 23.92mg

Elevate Your Bean Salad Game with This Simple Technique

To ensure your bean salad is flavorful and well-marinated, it's best to prepare it a few hours ahead of time. This allows the lemon dressing to soak into the beans, onion, celery, and cucumber, enhancing their natural flavors. If you're in a rush, you can still serve it immediately, but the flavors will intensify the longer it sits. Remember to keep it refrigerated to maintain freshness.

Time-Saving Hacks for Preparing Lemon-Parsley Bean Salad

Prep ahead: Chop and prepare the vegetables and herbs in advance to save time when assembling the salad.

Canned beans: Use canned beans instead of dried ones to skip the soaking and cooking time.

One-step dressing: Make the dressing in advance and store it in the refrigerator for a quick and easy pour-over when ready to serve.

Multi-task: While the salad is marinating, use that time to prepare other dishes or set the table for the meal.

Efficient chopping: Use a food processor to quickly chop the vegetables and herbs for the salad.

Substitute Ingredients For Lemon-Parsley Bean Salad Recipe

  • red kidney beans - Substitute with black beans: Black beans have a similar texture and flavor to red kidney beans, making them a suitable substitute in this salad.

  • chickpeas - Substitute with cannellini beans: Cannellini beans have a creamy texture and mild flavor, which can work well in place of chickpeas in this salad.

  • red onion - Substitute with shallots: Shallots have a milder flavor compared to red onions and can add a subtle sweetness to the salad.

  • celery - Substitute with fennel: Fennel has a similar crunchy texture to celery and a hint of anise flavor, which can provide a unique twist to the salad.

  • cucumber - Substitute with zucchini: Zucchini can add a similar refreshing crunch to the salad, and its mild flavor can complement the other ingredients well.

  • fresh parsley - Substitute with fresh cilantro: Fresh cilantro can provide a vibrant, herbaceous flavor similar to parsley, adding a different dimension to the salad.

  • fresh dill - Substitute with fresh tarragon: Fresh tarragon can bring a hint of anise flavor and a subtle peppery note, which can be a unique alternative to dill in the salad.

  • olive oil - Substitute with avocado oil: Avocado oil has a mild, buttery flavor and can work well as a substitute for olive oil in the dressing.

  • lemon juice - Substitute with white wine vinegar: White wine vinegar can provide a tangy acidity similar to lemon juice, enhancing the flavor of the salad dressing.

  • garlic - Substitute with shallot: Shallots can offer a milder, sweeter flavor compared to garlic, adding a subtle depth to the dressing.

  • salt - Substitute with sea salt: Sea salt can provide a similar level of salinity as regular salt, enhancing the overall flavor of the salad.

  • red pepper flakes - Substitute with smoked paprika: Smoked paprika can add a smoky, slightly spicy flavor to the salad dressing, similar to red pepper flakes.

Presentation Tips for a Stunning Lemon-Parsley Bean Salad

  1. Elevate the plating: When presenting the lemon-parsley bean salad, focus on creating an elegant and visually appealing presentation. Use fresh herbs and edible flowers to add color and vibrancy to the dish. Consider using a large, white, shallow bowl to showcase the vibrant colors of the salad.

  2. Incorporate texture: Add a textural element to the presentation by sprinkling toasted almonds or pumpkin seeds on top of the salad. This will not only enhance the visual appeal but also provide a delightful crunch with each bite.

  3. Utilize negative space: Embrace the concept of negative space on the plate to allow the salad to stand out. Arrange the ingredients in a way that showcases each component while maintaining a sense of balance and harmony on the plate.

  4. Garnish with citrus zest: Before serving, finely zest a lemon or lime over the salad to infuse it with a burst of fresh citrus aroma and flavor. This simple yet impactful touch will elevate the overall sensory experience.

  5. Focus on precision: Pay attention to the placement of each element on the plate. Use tweezers to delicately position individual components, ensuring a meticulous and refined presentation that reflects attention to detail.

Essential Kitchen Tools for Making Bean Salads

  • Cutting board: A flat surface used for cutting, slicing, and chopping ingredients.

  • Chef's knife: A versatile knife used for a variety of kitchen tasks, such as chopping, slicing, and dicing.

  • Can opener: A tool used to open cans by cutting the lid.

  • Mixing bowl: A bowl used for mixing ingredients, often available in various sizes.

  • Whisk: A kitchen tool used for blending, whipping, and beating ingredients.

  • Measuring cups and spoons: Used to measure precise amounts of ingredients for recipes.

  • Colander: A bowl-shaped kitchen tool with perforations used to drain liquids from food.

  • Lemon squeezer: A tool used to extract juice from lemons or other citrus fruits.

  • Garlic press: A tool used to crush and mince garlic cloves.

  • Small bowl: Used for mixing and preparing smaller amounts of ingredients.

  • Whisk: A kitchen tool used for blending, whipping, and beating ingredients.

  • Serving bowl: A bowl used for serving salads, side dishes, and other culinary creations.

Storing and Freezing Lemon-Parsley Bean Salad for Later

  • This bean salad can be stored in an airtight container in the refrigerator for up to 4-5 days. The flavors will meld and improve over time, making it a great make-ahead dish for meal prep or gatherings.

  • If you plan to store the salad for more than a day, consider adding the fresh herbs (parsley and dill) just before serving to maintain their vibrant color and flavor.

  • The lemon dressing may cause the vegetables to soften slightly over time, but they will still retain a pleasant crunch.

  • It is not recommended to freeze this salad, as the texture of the vegetables and herbs will deteriorate upon thawing. The beans may also become mushy and lose their shape.

  • If you have leftover dressing, store it separately in an airtight container in the refrigerator for up to a week. Shake well before using it to re-emulsify the ingredients.

Reheating Leftover Bean Salad: Tips and Tricks

  • To reheat leftover lemon-parsley bean salad, start by removing it from the refrigerator and letting it sit at room temperature for about 15-20 minutes. This will help the flavors to meld together and the olive oil in the dressing to liquefy again.
  • If you prefer your salad slightly warm, you can place the desired portion in a microwave-safe bowl and heat it on high for 30-45 seconds. Stir the salad well after microwaving to ensure even distribution of heat.
  • Another option is to reheat the salad in a skillet over medium-low heat. Add a small amount of olive oil to the pan and stir the salad gently for 3-4 minutes until it's warmed through. This method will help to slightly soften the vegetables and enhance the flavors of the herbs and spices.
  • If you find that the salad has dried out a bit in the refrigerator, you can add a splash of lemon juice or olive oil to help revive the dressing. Toss the salad well to ensure the newly added liquids are evenly distributed.
  • For a cold serving option, you can enjoy the leftover salad straight from the refrigerator. If the dressing has thickened up, let the salad sit at room temperature for a few minutes and give it a good stir before serving.

Surprising Facts About Lemon-Parsley Bean Salad

Lemon-parsley bean salad is a great source of plant-based protein and fiber, making it a healthy and filling option for vegetarians and vegans.

Budget-Friendly: Is This Bean Salad Recipe Cost-Effective?

This lemon-parsley bean salad recipe is highly cost-effective for a household. The ingredients, such as red kidney beans, chickpeas, and vegetables, are affordable and readily available. The dressing, made with olive oil and lemon juice, is also budget-friendly. The total cost for a household of 4 people is approximately $10-15. The salad is nutritious, flavorful, and versatile, making it a great addition to any meal. Overall Verdict: 9/10

Is This Bean Salad Healthy?

The lemon-parsley bean salad recipe is a healthy and nutritious dish that offers a good balance of protein, fiber, and vitamins. The combination of kidney beans and chickpeas provides a substantial amount of plant-based protein, which is essential for maintaining muscle mass and overall health. These legumes are also rich in fiber, promoting digestive health and keeping you feeling full for longer periods.

The inclusion of fresh vegetables like red onion, celery, and cucumber adds a crunchy texture and a variety of vitamins and minerals to the salad. Parsley and dill are not only flavorful herbs but also contain antioxidants and anti-inflammatory properties that can benefit overall health.

The lemon dressing is a healthier alternative to creamy, high-calorie dressings. Olive oil is a heart-healthy fat that can help reduce inflammation and improve cholesterol levels. Lemon juice provides vitamin C and adds a bright, tangy flavor to the salad.

To further enhance the nutritional value of this salad, consider the following suggestions:

  • Add more colorful vegetables like bell peppers, carrots, or cherry tomatoes to increase the variety of vitamins and minerals
  • Include a handful of leafy greens such as spinach or kale for an extra boost of fiber, vitamins, and antioxidants
  • Experiment with different herbs like basil, cilantro, or mint to add more flavor and potential health benefits
  • Sprinkle some nuts or seeds, such as almonds or pumpkin seeds, for added crunch and healthy fats
  • Use whole grain or legume-based pasta to increase the fiber content and make it a more substantial meal

Our Editor's Take on This Zesty Bean Salad Recipe

This lemon-parsley bean salad recipe is a delightful combination of flavors and textures. The fresh parsley and dill add a burst of herbaceousness, while the lemon dressing provides a zesty and tangy kick. The combination of kidney beans, chickpeas, and crunchy vegetables creates a satisfying and nutritious dish. The dressing beautifully ties everything together, creating a refreshing and vibrant salad that is perfect for any occasion. It's a versatile dish that can be served as a side or a main course, and the flavors only get better as it marinates. Overall, this recipe is a winner in terms of taste, nutrition, and simplicity.

Enhance Your Lemon-Parsley Bean Salad Recipe with These Unique Side Dishes:

Garlic Roasted Asparagus: Tender asparagus spears roasted to perfection with a hint of garlic and lemon zest.
Honey Glazed Carrots: Sweet and tender carrots glazed with honey and a touch of cinnamon for a delightful side dish.
Grilled Pineapple Slices: Juicy pineapple slices caramelized on the grill for a sweet and tangy addition to your meal.

Delicious Alternatives to Lemon-Parsley Bean Salad

Roasted Vegetable Quinoa Bowl: This hearty and nutritious bowl is packed with roasted vegetables, protein-rich quinoa, and a flavorful tahini dressing.
Mango Salsa Chicken: Juicy grilled chicken topped with a refreshing and tangy mango salsa, perfect for a summer barbecue or weeknight dinner.
Creamy Butternut Squash Soup: A velvety smooth and comforting soup made with roasted butternut squash, onions, and a touch of cream, perfect for a cozy night in.
Berry Chia Seed Pudding: A healthy and satisfying dessert or breakfast option made with chia seeds, almond milk, and a medley of fresh berries, topped with a dollop of Greek yogurt.

Appetizer and Dessert Ideas to Complement Your Bean Salad

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing large mushroom caps with a mixture of cream cheese, garlic, herbs, and breadcrumbs. Bake until golden and serve hot for a crowd-pleasing starter.
Bruschetta: Elevate your appetizer game with a classic bruschetta featuring ripe tomatoes, fresh basil, garlic, and balsamic glaze on toasted baguette slices. This vibrant and flavorful dish is sure to impress your guests.
Chocolate Mousse: Indulge in a velvety smooth and decadent chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The rich and creamy texture will melt in your mouth, leaving you craving for more.
Strawberry Cheesecake: Savor the luscious combination of creamy cheesecake filling and sweet, juicy strawberries on a buttery graham cracker crust. Each bite is a delightful balance of tangy and sweet flavors that will leave you wanting another slice.

Why trust this Lemon-Parsley Bean Salad Recipe:

This lemon-parsley bean salad recipe offers a delightful blend of flavors and textures, making it a refreshing and nutritious addition to any meal. The combination of red kidney beans and chickpeas provides a hearty base, while the addition of fresh parsley and dill infuses the salad with vibrant, herbaceous notes. The zesty lemon juice and savory olive oil dressing ties everything together, creating a harmonious medley of tastes. With its wholesome ingredients and simple preparation, this recipe is a trustworthy choice for a satisfying and flavorful dish.

Have you tried this Lemon-Parsley Bean Salad Recipe? Share your experience and discuss any tweaks or variations in the Recipe Sharing forum.
Can I use canned beans for this recipe?
Yes, you can absolutely use canned beans for this recipe. Just make sure to drain and rinse them thoroughly before adding them to the salad.
Can I substitute the parsley with another herb?
Certainly! If you're not a fan of parsley, you can substitute it with fresh cilantro or basil for a different flavor profile.
How long can I store the salad in the refrigerator?
The salad can be stored in the refrigerator for up to 3-4 days in an airtight container. Just give it a good toss before serving if it has been sitting for a while.
Can I adjust the amount of lemon juice in the dressing?
Absolutely! Feel free to adjust the amount of lemon juice to suit your taste preferences. Start with the recommended amount and then add more if desired.
Can I add other vegetables to the salad?
Of course! This recipe is versatile, and you can add other vegetables such as cherry tomatoes, bell peppers, or even some chopped spinach to customize it to your liking.

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