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Chickpea & Bean Salad

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Chickpea & Bean Salad

4.8 from 5 votes
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Course: Salad
Cuisine: American
Keyword: Chickpea & Bean Salad
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4
Calories: 463kcal


  • 15 ounce chickpeas (garbanzo beans), canned
  • 15 ounce pinto beans, canned
  • 1/4 medium onion, red
  • 1 medium bell pepper, yellow
  • 1 medium tomato, red
  • 1/2 teaspoon oregano, dried
  • 2 tablespoon parsley, fresh
  • 1/2 teaspoon basil, dried
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon black pepper, ground
  • 1/4 cup grapeseed oil
  • 1 medium lemon

Serve With

  • 2 medium carrot
  • 2 stalk celery
  • 1/4 cup ranch dressing, low fat
  • 2 medium banana


  • Drain and rinse beans, then add to a mixing bowl.
  • Dice onion and bell pepper. Remove seeds from tomato and dice; add veggies to beans.
  • Season with oregano, parsley, basil, salt, and pepper. Add oil and juice of the lemon; toss to coat evenly.
  • Cut carrots and celery into sticks; use ranch for dipping. Cut bananas in half.
  • Serve immediately, or pack everything in a compartmentalized lunchbox for later.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!


Calories: 463kcal | Carbohydrates: 55g | Protein: 13g | Fat: 23g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 834mg | Fiber: 14g | Sugar: 13g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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