Mediterranean Bean Salad
This Mediterranean Bean Salad is a fresh, protein-packed salad full of colorful veggies, herbs, and a zesty olive oil dressing. It comes together in just minutes and makes a perfect side dish, light lunch, or picnic addition. No cooking needed — just chop, mix, and enjoy!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad, Side Dish
- Method: No Bake/No Cook
- Cuisine: Mediterranean
Ingredients
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1 (15 oz) can chickpeas, drained and rinsed
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1 (15 oz) can cannellini or great northern beans, drained and rinsed
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1 cup cherry tomatoes, halved
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1 cucumber, diced
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½ red bell pepper, diced
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¼ red onion, finely chopped
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⅓ cup Kalamata olives, pitted and sliced
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¼ cup fresh parsley, chopped
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¼ cup feta cheese, crumbled (optional)
For the dressing:
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3 tbsp extra virgin olive oil
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2 tbsp red wine vinegar
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1 tsp Dijon mustard
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1 clove garlic, minced
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½ tsp dried oregano
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Salt and pepper, to taste
Instructions
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In a large bowl, combine chickpeas, white beans, cherry tomatoes, cucumber, bell pepper, red onion, olives, and parsley.
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In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper.
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Pour dressing over the salad and toss well to coat.
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Top with crumbled feta, if using.
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Chill for 20–30 minutes before serving to let flavors meld, or serve immediately.
Notes
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Swap beans as desired — kidney beans or black beans work great too.
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Store in the fridge for up to 4 days. It gets even better as it sits!
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For a vegan version, skip the feta or use a plant-based alternative.
Find it online: https://ukfinda.com/mediterranean-bean-salad/