This Mediterranean Chickpea and Bean Salad with Feta Recipe is a quick and healthy option perfect for lunch or dinner. It’s packed with protein, fiber, and fresh vegetables, making it an ideal easy dinner recipe for those following Mediterranean diet recipes.
With vibrant flavors of lemon, herbs, and creamy feta, this salad is not only nutritious but also incredibly satisfying and refreshing.
Quick Mediterranean Bean Salad with Feta
This salad features a mix of chickpeas, kidney beans, and black olives combined with fresh vegetables like cucumbers and tomatoes. Tossed in a zesty lemon dressing and topped with crumbled feta, this dish takes about 20 minutes to prepare and serves as a hearty side or main meal.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/2 cup crumbled feta cheese
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Vegetables: In a large bowl, combine the chickpeas, kidney beans, cherry tomatoes, cucumber, red onion, and black olives.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.
- Combine: Pour the dressing over the salad mixture and toss gently to coat all the ingredients evenly.
- Add Feta: Sprinkle the crumbled feta cheese on top and add chopped fresh parsley if desired.
- Serve: Enjoy immediately or refrigerate for 30 minutes to allow the flavors to meld. Serve cold or at room temperature.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 180kcal
- Fat: 9g
- Protein: 8g
- Carbohydrates: 20g
