Description
A vibrant and refreshing Greek Bean Salad that combines chickpeas, kidney beans, fresh vegetables, and a zesty dressing for a deliciously healthy lunch.
Ingredients
Scale
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons Freshly Squeezed Lemon Juice
- 2 tablespoons Red Wine Vinegar
- 2 cloves Garlic (minced)
- 1/2 teaspoon Salt (adjust to taste)
- 1 teaspoon Dried Oregano
- 1 teaspoon Dijon Mustard
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 can Chickpeas (drained and rinsed)
- 1 can Kidney Beans (drained and rinsed)
- 1 cup English Cucumber (seeded and diced)
- 1 medium Bell Pepper (diced)
- 1 cup Cherry Tomatoes (quartered)
- 1/2 medium Red Onion (diced)
- 1/2 cup Feta Cheese (crumbled)
- 1/4 cup Kalamata Olives (sliced)
Instructions
- Begin by preparing your dressing. In a mixing bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, salt, dried oregano, Dijon mustard, and freshly cracked black pepper until well combined.
- Combine the drained chickpeas, kidney beans, diced cucumber, bell pepper, cherry tomatoes, red onion, Kalamata olives, and crumbled feta in a large bowl.
- Drizzle about half of the dressing over the salad and gently toss everything together until well coated.
- Taste and adjust seasoning with more dressing, salt, or pepper as needed.
- Let it sit for 15-30 minutes or refrigerate to allow flavors to meld.
- Serve the salad in bowls or as one large dish, garnished with extra feta and olives if desired.
Notes
Serve fresh and consider adding herbs like parsley or mint for extra flavor. Best enjoyed with warm pita bread.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 15mg