Total Time
Prep 15 mins
Cook 0 mins

My family just loves this bean salad. It provides a protein source for my vegetarian daughter and my omnivore husband likes it as well. I've adapted it from a recipe in Chatelaine Food Express, Quickies 2

Ingredients Nutrition


  1. Whisk together the olive oil, vinegar, mustard, garlic, salt and pepper.
  2. Add the remaining ingredients.
  3. Gently fold together until evenly coated.
  4. Serve over greens.


Most Helpful

Fantastic salad. The chickpeas make it filling enough to be a complete meal. I made this according to the recipe and included the optional capers and added some sliced onion. Simple but great. Thanx!

*Parsley* July 15, 2013

Just the kind of salad my whole family enjoys eating! I had boiled up a batch of chickpeas and cannelini beans to make hummous and used equal amounts of each of those. All the veggies were great - each bite was delightful and different, and the dressing was fabulous. Thanks.

evelyn/athens June 17, 2011

This was a huge hit, and as it was so quick to make too that made it a hit all round. I made half the batch, exactly as written (ok, yellow pepper instead of red...), and I had a tin of mixed beans instead of just chickpeas. My daughter nearly finished off the entire batch. I imagine cutting the oil back would be equally good, but as is was nice and rich and I liked that the vinegar didn't overpower the dressing. Thanks Dreamer, I'm sure I'll make this again again and again.

magpie diner June 07, 2011

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