Mediterranean Bean Salad

This Mediterranean Bean Salad is packed with protein-rich beans, crisp fresh vegetables, and a bright homemade dressing for the best dense bean salad. This salad is easy to make, full of fresh flavor, and is great for meal prep, lunch, or a healthy side dish.

Course Side Dish

Cuisine Mediterranean

Prep Time 15

Total Time 15

Servings servings

Calories 329kcal

Author Deborah Harroun

Ingredients

Dressing:

1/4 cup olive oil
1/4 cup lemon juice
3 cloves garlic minced
2 teaspoons honey
1 teaspoon dried oregano
1 teaspoon dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon black pepper

Salad:

1 (15 to 16 oz) can chickpeas drained and rinsed
1 (15.5 oz) can cannellini beans drained and rinsed
2 bell peppers diced (I like to use 2 different colors)
1/2 English cucumber diced
1/2 cup diced red onion
1/2 cup kalamata olives
1/2 cup feta cheese
1/4 cup finely minced fresh parsley
1/4 cup diced pepperoncini

Instructions

In a jar with a tight fitting lid, combine all of the dressing ingredients. Put the lid on and shake vigorously to combine.
1/4 cup olive oil, 1/4 cup lemon juice, 3 cloves garlic, 2 teaspoons honey, 1 teaspoon dried oregano, 1 teaspoon dijon mustard, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper
In a large bowl, combine all of the salad ingredients. Pour the dressing over the top, then stir until everything is mixed and coated.
1 (15 to 16 oz) can chickpeas, 1 (15.5 oz) can cannellini beans, 2 bell peppers, 1/2 English cucumber, 1/2 cup diced red onion, 1/2 cup kalamata olives, 1/2 cup feta cheese, 1/4 cup finely minced fresh parsley, 1/4 cup diced pepperoncini
Serve right away, or refrigerate until needed.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition