Description
As a busy mom, I know how challenging it can be to whip up something healthy and delicious on a hectic day. That’s where my Mediterranean Bean Salad comes in! This vibrant dish is not only a feast for the eyes but also a quick solution for those days when time is tight. Packed with protein-rich beans and fresh veggies, it’s a delightful way to impress your loved ones without spending hours in the kitchen. Trust me, once you try this Mediterranean Bean Salad, it will become a staple in your home!
Ingredients
Scale
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (15 oz) can cannellini or great northern beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red bell pepper, diced
- ¼ red onion, finely chopped
- ⅓ cup Kalamata olives, pitted and sliced
- ¼ cup fresh parsley, chopped
- ¼ cup feta cheese, crumbled (optional)
- 3 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- ½ tsp dried oregano
- Salt and pepper, to taste
Instructions
- In a large bowl, combine chickpeas, white beans, cherry tomatoes, cucumber, bell pepper, red onion, olives, and parsley.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper.
- Pour dressing over the salad and toss well to coat.
- Top with crumbled feta, if using.
- Chill for 20–30 minutes before serving to let flavors meld, or serve immediately.
Notes
- Feel free to add other vegetables like bell peppers or zucchini.
- This salad can be made a day in advance for better flavor.
- Adjust the seasoning according to your taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg