Easy Bean Salad Recipe with Chickpeas and Bulgur – Quick, Healthy, and Tasty

Recipes, Sides & Salads • 2025-10-13 • By Mary

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A Bean Salad Recipe should taste like good ingredients doing exactly what they’re meant to do—nothing fussy, just beans, crisp veggies, and a bright vinaigrette that wakes everything up. This bowl is hearty without feeling heavy, easy to toss together, and happy on any table—from weekday lunch to a bring-along dish. Think of it as a friendly mixed bean salad that also happens to be a lovely vegan bean salad.

In my kitchen, this salad shows up whenever I need something fresh, filling, and quick. So, whenever I cook beans, I make a bit more and save some to prepare this salad later. The chickpeas add a gentle bite, the bulgur gives a soft texture, and the olive oil ties it all together. It’s one of those bean salad recipes that’s easy enough for busy days but flavorful enough to feel special every time — perfect as a side dish for a potluck or a family lunch. Always a big hit.

Recipe at a Glance

Main Ingredients: Beans, chickpeas, bulgur, onion, bell pepper, tomatoes, and parsley.
Flavor Profile: Fresh, slightly tangy, and full of texture.
Prep Time: 10 minutes.
Why It Works: Simple ingredients, no cooking required, and perfect for make-ahead meals.

What You’ll Need for this Bean Salad Recipe

Ingredients

1 cup cooked beans, only the grains, no sauce
1/3 cup yellow bell pepper, chopped
1/2 cup chickpeas
1/2 cup chopped tomatoes. Use the one you prefer
1/2 cup or 1 small chopped onion
2 tablespoons bulgur
1/3 cup fresh parsley, chopped
2 tablespoons apple vinegar
Salt and freshly ground black pepper, to taste

Tools

A large mixing bowl (sturdy glass bowl works great for tossing salads)
A nice wooden spoon or salad tongs.

Prep & Cook

Step 01

In a large bowl, add the beans, chickpeas, chopped onion, and bell pepper.

Mix in the tomatoes, parsley, and bulgur.

Step 02

Drizzle with olive oil and apple vinegar.

Season with salt and freshly ground black pepper to taste.

Step 03

Toss everything gently until well coated.

Secrets from Our Kitchen to Yours

Use what you have: Any beans will work — red, black, white, or mixed. In this recipe I used red.
Let it rest: The salad tastes even better after sitting for 20–30 minutes, allowing the flavors to mingle.
Texture tip: If you prefer a bit more crunch, add diced cucumber or celery.
Make it your own: Sprinkle a bit of feta or crumble in some boiled egg for a protein-packed twist (though keep it vegan if you wish!).

Serving Suggestions

This Bean Salad Recipe pairs beautifully with grilled fish, chicken, or even roasted vegetables. It’s also perfect for meal prep — just store it in the fridge and enjoy it cold the next day.

Put Your Spin on It

Add corn kernels for a sweeter touch.
Swap parsley for cilantro for a different flavor. I threw in some fresh mint, and let me tell you, the flavor explosion was absolutely incredible!
Try quinoa instead of bulgur for a gluten-free version.

Tasty Thoughts

This Bean Salad Recipe is proof that you don’t need a long ingredient list or fancy tools to make something delicious. A few pantry staples, a drizzle of olive oil, and a splash of vinegar can turn simple beans into a vibrant, satisfying dish that fits right into everyday cooking. It’s quick to make, full of texture, and easy to adapt with whatever you have on hand.

I love how this salad brings color to the table and freshness to any meal — it’s one of those recipes that feels like home, no matter when you serve it. It’s just as good for a weekday lunch as it is for sharing at a family get-together. Simple, wholesome, and always enjoyed to the last bite.his Bean Salad Recipe is a reminder that good food doesn’t have to be complicated. With simple pantry ingredients and a few fresh additions, you can make something wholesome, colorful, and delicious in minutes. It’s one of those dishes that always brings smiles — and second servings.

Common Questions

Can I use canned beans?
Absolutely. Just drain and rinse them well to remove excess salt or preservatives. But try fresh — the flavor is unique. If you’re not used to cooking beans, check out our recipe on how to cook beans right here on the blog. It’s easy and worth it.

Can I make it ahead of time?
Yes! It keeps beautifully in the fridge for up to two days. The flavors only get better.

Can I skip the bulgur?
Of course. You can replace it with cooked quinoa, couscous, or leave it out entirely.

Nutrition Notes

Curious about calories or carbs for this Bean Salad Recipe? You’ll find a rough nutrition estimate in the recipe card below. Just keep in mind, it’s a ballpark figure based on common ingredients — not a medical guide. For anything more specific, it’s always best to check with a registered nutritionist.