Description
This Greek Bean Salad is a vibrant mix of kidney beans, chickpeas, crunchy veggies, fresh herbs, and feta tossed in a zesty lemon-oregano dressing. It’s hearty, healthy, and bursting with Mediterranean flavor—perfect for lunches, picnics, or easy meal prep.
Ingredients
Scale
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 large cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- In a large bowl, combine kidney beans, chickpeas, cucumber, cherry tomatoes, red onion, and parsley.
- In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper.
- Pour the dressing over the bean mixture and toss gently to coat.
- Fold in crumbled feta cheese just before serving.
- Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
Notes
- Rinse canned beans thoroughly to reduce sodium and improve flavor.
- Letting the salad chill enhances the taste and texture.
- Add Kalamata olives or bell peppers for extra variety.
- Use vegan feta to make it completely plant-based.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 15mg
Keywords: greek bean salad, Mediterranean salad, chickpea salad, healthy lunch salad, vegetarian meal prep