Greek Bean Salad

Vibrant, refreshing, and packed with Mediterranean flavors, this Greek Bean Salad is a quick and healthy dish that’s perfect for any occasion. Featuring protein-rich chickpeas and kidney beans alongside crisp cucumber, juicy cherry tomatoes, tangy Kalamata olives, and creamy feta cheese, this salad is as nourishing as it is colorful. Tossed in a zesty homemade dressing made with extra virgin olive oil, red wine vinegar, lemon juice, and a hint of garlic and oregano, every bite bursts with bright, bold flavors. Ready in just 15 minutes with no cooking required, this versatile salad can be served as a light main or a hearty side dish. Perfect for summer picnics, potlucks, or meal prepping, this Greek Bean Salad is a must-try for anyone craving healthy Mediterranean-inspired recipes.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:0 mins

Total Time:15 mins

Servings: 4

Ingredients

• 1 15-ounce can (drained and rinsed) canned chickpeas
• 1 15-ounce can (drained and rinsed) canned kidney beans
• 1 medium (diced) cucumber
• 1.5 cups (halved) cherry tomatoes
• 0.5 medium (thinly sliced) red onion
• 0.5 cup (pitted and halved) Kalamata olives
• 0.5 cup (crumbled) feta cheese
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon (freshly squeezed) lemon juice
• 1 teaspoon dried oregano
• 1 (minced) garlic clove
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Start by preparing the beans: drain and rinse the canned chickpeas and kidney beans under cold water, then let them drain completely.

Step 2

Dice the cucumber into bite-sized pieces, halve the cherry tomatoes, thinly slice the red onion, and halve the Kalamata olives.

Step 3

In a large mixing bowl, combine the chickpeas, kidney beans, cucumber, cherry tomatoes, red onion, Kalamata olives, and crumbled feta cheese.

Step 4

In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, minced garlic, salt, and black pepper to create the dressing.

Step 5

Pour the dressing over the bean and vegetable mixture in the large bowl. Gently toss everything together until evenly coated in the dressing.

Step 6

Taste the salad and adjust the seasoning if needed by adding more salt, pepper, or lemon juice.

Step 7

Cover the bowl and refrigerate the salad for at least 15 minutes before serving to allow the flavors to meld together.

Step 8

Serve chilled or at room temperature as a light main dish or a side dish.

Nutrition Facts

Serving size	1623.1 grams (1623.1g)

Amount per serving	% Daily Value*
Calories	1829

Total Fat 97.30g	125%
Saturated Fat 21.20g	106%
Polyunsaturated Fat 0.50g
Cholesterol 67mg	22%
Sodium 5741mg	250%
Total Carbohydrate 183.20g	67%
Dietary Fiber 56.00g	200%
Total Sugars 24.20g
Protein 65.00g	130%

Vitamin D 12IU	60%
Calcium 868mg	67%
Iron 23mg	128%
Potassium 3460mg	74%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.9%

Protein: 13.9%

Carbs: 39.2%