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High Protein bean Salad

This High Protein Bean Salad is unanimous at home, everyone is happy when they see this beautiful colorful salad arriving on the table.
5 from 12 votes
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Course: Salad
Cuisine: internationnal
Keyword: bean, végan, vegetarian
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 6
Calories: 134kcal


  • 1 can 19 oz chickpeas
  • 1 can 19 oz kidney beans
  • 2 bell pepper diced
  • 1 cup tomatoes diced
  • 2 small cucumber sliced
  • ¼ cup kalamata olives halfway
  • 2 slices green onion sliced

Vinaigrette :


  • Salad:
    Wash and prepare all the ingredients. Put the salad ingredients in a bowl.
  • Dressing:
    Add the ingredients of the dressing in a bowl. l and mix it. Mix everything until well combined
  • Mix:
     Pour the vinaigrette over the salad and mix until all the ingredients are well coated
  • Macerate:
    Macerate 30 minutes before serving


For the vinaigrette you can also use the recipe of the best Vinaigrette.
You can keep the bean salad in the fridge for up to 4 days, do not freeze as the veggies will change the texture and get soggy.


Calories: 134kcal | Carbohydrates: 3g | Protein: 9g | Fat: 14g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 101mg | Potassium: 99mg | Fiber: 1g | Sugar: 2g | Vitamin A: 776IU | Vitamin C: 30mg | Calcium: 27mg | Iron: 2mg