A quick, delicious, and hearty salad; perfect for any occasion! 5 Minute Bean and Chickpea Salad is a BBQ, picnic, and potluck favourite!
Dear Reader, if there’s one thing I have learned more than anything over the past five years, it’s that no matter how prepared I think am, there’s always going to be hitch. You see, I’ve never been diagnosed with OCD, but I’ve been accused of being OCD many, many, many times. And, I don’t object, because if I’m to tell the truth here, I think I just might be.
In a previous life, when I was married, we were young and inexperienced, so we didn’t often do much that required excess preparation or planning. We were simple, stay-at-home folk, with a new baby and bills. I’m sure some of you can relate. Well, fast forward a few years and the marriage has dissolved, the baby has grown into a beautiful and talented young woman, and my adult life finds me with more time on my hands.
I’m a planner. I plan to the point of talking myself into something and talking myself right out of it again. I plan excessively! But, in contrast to that, I’m also quite impulsive. So, it’s always an internal battle. It drives John.e crazy, and I know this, because he has politely told me so on several occasions.
But, in my defense, Dear Reader, I tend to over-plan, over-prepare, and over-organize, because he doesn’t do any of those things. John.e is more of a spontaneous person when it comes to doing something. Let me give you an example. Picture it: it’s Saturday evening; let’s say it’s around 5 pm. “Let’s go to a movie tonight,” he says. Fear and panic immediately stricken me and I scan my thoughts for good excuses.
You see, it’s not because I don’t want to go to a movie, it’s because I now don’t have time to think about it or plan it. What will we see? Should we have purchased tickets ahead of time? What will I wear? What theatre will we go to? Will we drive or will we take the subway? Did I have dinner plans already and will popcorn fit into my calorie count for the day? (That one is kind of a big deal!) Is it opening weekend? Will it be too crowded? What’s the weather like outside and do I have a jacket to suit my outfit?
Want another example? We are spending a week at the cottage the in middle of August. By the first week of July, I had already planned a menu of every meal we will have for the seven days. I have made a list of groceries that we will need and have cross-referenced them to the meal plan. I have then juggled meals around to fit shelf life of certain ingredients. Next, I have taken the grocery list and have broken it down again into two separate lists – bring from home list (seasonings, dried herbs or spices, olive oil, etc.) and a buy on the way list (produce, dairy, etc.)
When we spend a long period of time at the cottage, and not just a quick weekend, I like to take advantage of the outdoor grill so that I can add grilling recipes to Lord Byron’s Kitchen. That also takes planning. So, I prepare a list of things I’ll need based on each recipe and how I would like to style the photos for the post. What plates would I like to use? Do I need props? Should I bring utensils or use the utensils at the cottage? I will even think about if I need any special tools, such as a good knife, aluminum foil, a cheese board, or baking dishes. Two years ago, I even brought along baking sheets and a muffin tin!
With all of that planning, it’s no wonder that sometimes my soul searches for something quick and easy; something that takes no planning at all. My 5 Minute Bean and Chickpea Salad solves all of those pesky planning issues, really. It’s probably the easiest recipe you’ll fine at Lord Byron’s Kitchen!
So, if you’re like me, and you like to plan everything, keep this 5 Minute Bean and Chickpea Salad recipe on hand for those terrible moments when life throws you a curve ball, and planning ahead is just not an option. Besides, the salad is delicious, so make it as a part of your meal plans too!
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5 Minute Bean and Chickpea Salad
- 19 ounces canned chickpeas, drained and rinsed
- 19 ounces canned red kidney beans, drained and rinsed
- 19 ounces canned mixed bean medley, drained and rinsed
- 1 clove garlic, finely grated
- 2 tablespoons olive oil
- 2 tablespoons rice vinegar
- 1/4 cup parsley, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon lemon juice
- In a large mixing or salad bowl, whisk together the garlic, olive oil, vinegar, salt, lemon juice, and black pepper.
- Add in the beans, chickpeas, and parsley. Toss to coat.
- Refrigerate for two hours for best results.
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