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Kidney Bean and Chickpea Salad Recipe

In Miami, Florida, Terri Webber picks this zesty salad when she needs a crowd-pleaser that's as close as her pantry. "The dressing blends nicely with the combination of canned beans, tomato and onion," she says. "This salad tastes just as good when It's made a day ahead. I've never seen a bowl empty so quickly!"
TOTAL TIME: Prep: 15 min. + chilling YIELD:6 servings


  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
  • 1 cup chopped tomatoes
  • 1/2 cup julienned green pepper
  • 1/4 cup thinly sliced onion
  • 1/2 cup reduced-fat ranch salad dressing


  • 1. In a large bowl, combine the beans, chickpeas, tomatoes, green pepper and onion. Cover and refrigerate. Toss with dressing just before serving. Yield: 6 servings.

Nutritional Facts

2/3 cup: 218 calories, 6g fat (1g saturated fat), 6mg cholesterol, 358mg sodium, 32g carbohydrate (0 sugars, 10g fiber), 9g protein. Diabetic Exchanges: 2 starch, 1 fat.

Reviews for Kidney Bean and Chickpea Salad

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daisey5 User ID: 146806 38651
Reviewed Jun. 26, 2011

"It was very good but next time I will add more tomatoes."

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