Greek Bean Salad
Vibrant, refreshing, and packed with Mediterranean flavors, this Greek Bean Salad is a quick and healthy dish that’s perfect for any occasion. Featuring protein-rich chickpeas and kidney beans alongside crisp cucumber, juicy cherry tomatoes, tangy Kalamata olives, and creamy feta cheese, this salad is as nourishing as it is colorful. Tossed in a zesty homemade dressing made with extra virgin olive oil, red wine vinegar, lemon juice, and a hint of garlic and oregano, every bite bursts with bright, bold flavors. Ready in just 15 minutes with no cooking required, this versatile salad can be served as a light main or a hearty side dish. Perfect for summer picnics, potlucks, or meal prepping, this Greek Bean Salad is a must-try for anyone craving healthy Mediterranean-inspired recipes.
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Recipe Information
Ingredients
- 1 15-ounce can (drained and rinsed) canned chickpeas
- 1 15-ounce can (drained and rinsed) canned kidney beans
- 1 medium (diced) cucumber
- 1.5 cups (halved) cherry tomatoes
- 0.5 medium (thinly sliced) red onion
- 0.5 cup (pitted and halved) Kalamata olives
- 0.5 cup (crumbled) feta cheese
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon (freshly squeezed) lemon juice
- 1 teaspoon dried oregano
- 1 (minced) garlic clove
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Start by preparing the beans: drain and rinse the canned chickpeas and kidney beans under cold water, then let them drain completely.
Dice the cucumber into bite-sized pieces, halve the cherry tomatoes, thinly slice the red onion, and halve the Kalamata olives.
In a large mixing bowl, combine the chickpeas, kidney beans, cucumber, cherry tomatoes, red onion, Kalamata olives, and crumbled feta cheese.
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, minced garlic, salt, and black pepper to create the dressing.
Pour the dressing over the bean and vegetable mixture in the large bowl. Gently toss everything together until evenly coated in the dressing.
Taste the salad and adjust the seasoning if needed by adding more salt, pepper, or lemon juice.
Cover the bowl and refrigerate the salad for at least 15 minutes before serving to allow the flavors to meld together.
Serve chilled or at room temperature as a light main dish or a side dish.
Nutrition Facts
Calories |
1829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.3 g | 125% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 5741 mg | 250% | |
| Total Carbohydrate | 183.2 g | 67% | |
| Dietary Fiber | 56.0 g | 200% | |
| Total Sugars | 24.2 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 868 mg | 67% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 3460 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
