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

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