Lebanese Bean Salad

Lebanese Bean Salad

6 Reviews 3 Pics
  • Prep

    10 m
  • Ready In

    2 h 10 m
Recipe by  slave2satan

“Quick, easy, and tasty. Can be used as a side dish or a snack on it's own. Great as a salad topper. Good with sea salt kettle chips, or toast.”

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Adjust Servings

Original recipe yields 5 servings



  1. Mix fava beans, chickpeas, white beans, parsley, olive oil, garlic, and lemon juice together in a bowl. Season with kosher salt and black pepper. Chill and marinate in refrigerator for at least 2 hours.

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Reviews (6)

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As a recipe's first reviewer, one can sometimes be in unfamiliar territory without the benefit of others' remarks. As this recipe's first reviewer, that wasn't an issue for me. While this is called a Lebanese Bean Salad, it could just as easily be called an Italian Bean Salad, for the ingredients, the flavors, are the same. I knew I'd love it! In my mind you just can't go wrong with the light dressing of olive oil and lemon. (Tho' I could take or leave the fava beans, personally)

gina lafreniere

gina lafreniere

great flavor...added light kidney beans, herbs de prvovince and some basil and lemon terragon...lots of compliments

Chez Mommy's Kitchen

Chez Mommy's Kitchen

I didn't have fava beans so I used red kidney beans- delicious!!! Love this simple, easy to make bean salad! It has become a staple in our house- even my 4 year old daughters love it!

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Amount Per Serving (5 total)

  • Calories
  • 312 cal
  • 16%
  • Fat
  • 9.3 g
  • 14%
  • Carbs
  • 44.7 g
  • 14%
  • Protein
  • 13.2 g
  • 26%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 418 mg
  • 17%

Based on a 2,000 calorie diet



previous recipe:

Bob's Bean Salad


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Marvel's Three Bean Salad