Mediterranean Bean Salad
A hearty bean salad with Mediterannean flavors. Great for making ahead for a quick lunch or supper side!
Servings: 8 cups
Calories: 200kcal
Equipment
- Pint size mason jar with lid (optional)
Ingredients
Bean Salad
- 15 oz cooked chickpeas (drained and rinsed)
- 15 oz cooked cannellini beans (drained and rinsed)
- 1 English cucumber (diced)
- 1 cup cherry tomatoes (halved)
- 1 red bell pepper (diced)
- ¼ red onion (thinly sliced)
- ½ cup feta cheese (crumbled)
- ½ cup black olives (sliced or whole)
- ¼ cup fresh parsley (chopped)
- 2 TBSP fresh mint (chopped)
Dressing
- ¼ cup extra virgin olive oil
- the juice of 1 lemon
- 1 tsp salt
- ½ tsp black pepper
- 1 clove garlic (minced, optional)
- 1 tsp dried oregano (optional)
Instructions
- Add the chickpeas, white beans, cucumber, tomatoes, bell pepper, onion, feta, olives, parsley, and mint to a large bowl.
- In a small jar or bowl, whisk together the olive oil, lemon juice, sea salt, pepper, garlic, and oregano.
- Pour the dressing over the salad and toss until everything is well coated.
- Let it sit for at least 15–30 minutes before serving so the flavors can meld.
Notes
This tastes even better if it's sat in the fridge overnight.
Nutrition
Serving: 1cup | Calories: 200kcal | Carbohydrates: 20g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 8mg | Sodium: 797mg | Potassium: 246mg | Fiber: 6g | Sugar: 2g | Vitamin A: 893IU | Vitamin C: 29mg | Calcium: 122mg | Iron: 3mg