Chickpea and Bean Salad

Any number of bean types can work in this recipe—the kinds used here are the common beans used in a traditional three-bean salad.

Serves: 6Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 6


  • 1 cup green beans
  • 1 large red onion, diced
  • 3 sprigs marjoram, chopped
  • ¼ cup kalamata olives, roughly chopped
  • ½ cup cooked red kidney beans
  • ½ cup cooked chickpeas or cannellini beans
  • 2 Tbsp. extra-virgin olive oil
  • ½ cup balsamic vinegar
  • ½ tsp. kosher salt
  • ½ tsp. freshly cracked black pepper


  • Cook the green beans in boiling water or steam until al dente, then shock in ice-cold water and drain thoroughly.
  • Mix together all the Ingredients in a large bowl. Adjust seasonings as desired.