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Easy Mediterranean Bean Salad for Quick Dinner

A vibrant bowl of high protein bean salad featuring chickpeas, chopped cucumbers, cherry tomatoes, and crumbled feta cheese.

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Welcome! This Easy Mediterranean Bean Salad with Feta is fresh, filling, and comes together in minutes. It is your go-to for a quick lunch or an easy side dish at summer gatherings.

Ingredients

Scale
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup chopped cucumber
  • 1 cup halved cherry tomatoes
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh parsley
  • For the Dressing:
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste

Instructions

  1. Prepare the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, and oregano. Season with salt and pepper. Set aside.
  2. Combine the beans: In a large bowl, combine the rinsed and drained chickpeas, cannellini beans, and black beans.
  3. Add vegetables and cheese: Add the chopped cucumber, halved cherry tomatoes, chopped red onion, and fresh parsley to the bowl with the beans.
  4. Dress the salad: Pour the prepared dressing over the bean mixture. Toss gently to coat all ingredients evenly.
  5. Add feta: Gently fold in the crumbled feta cheese.
  6. Chill: Cover the bowl and refrigerate for at least 30 minutes before serving to let the flavors combine. This salad tastes best when marinated.
  7. Serve: Serve cold as a side dish or a quick lunch idea.

Notes

  • For best flavor, prepare this make ahead salad a few hours before you plan to eat it.
  • This recipe makes a great high protein salad for your weekly meal prep.
  • You can substitute any of the beans with garbanzo beans or kidney beans for a different mix.

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