Description
A fresh Mediterranean bean salad made with chickpeas, white beans, kidney beans, crisp vegetables, herbs, and a bright lemon olive oil dressing. Healthy, protein-rich, and perfect for meal prep.
Ingredients
Scale
- 1 cup chickpeas (cooked)
- 1 cup white beans
- 1 cup kidney beans
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, chopped
- 1/2 cup parsley, chopped
- 1/4 cup olives
- 3 tbsp olive oil
- Juice of 1 lemon
- 1 garlic clove, minced
- 1 tsp oregano
- Salt and pepper to taste
Instructions
- Rinse and drain all beans well.
- Add beans to a large mixing bowl.
- Add tomatoes, cucumber, onion, olives, and parsley.
- In a small bowl mix olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Pour dressing over salad.
- Toss gently to combine.
- Let rest for 15–20 minutes before serving.
Notes
Best served after resting so flavors blend. Add feta cheese or tuna for variation. Keeps well in fridge up to 4 days.
- Prep Time: 15
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4
- Sodium: 300
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 10
- Protein: 12
- Cholesterol: 0