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A colorful Mediterranean bean salad with chickpeas, tomatoes, cucumbers, and feta cheese in a white bowl.
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Mediterranean Dense Bean Salad

Prep Time15 minutes
Total Time15 minutes
Servings: 4 servings
Calories: 345kcal

Ingredients

  • 15 oz can chickpeas, drained and rinsed
  • 15 oz can cannellini beans, drained and rinsed
  • 1 cup English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely diced
  • 1/2 cup Kalamata olives, sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions

  • Drain and rinse the chickpeas and cannellini beans thoroughly under cold water and transfer to a large mixing bowl.
  • Add the diced cucumber, halved cherry tomatoes, finely diced red onion, sliced olives, and chopped parsley to the bowl.
  • In a separate small vessel, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper until the dressing is emulsified.
  • Pour the vinaigrette over the bean and vegetable mixture.
  • Gently fold in the crumbled feta cheese to prevent excessive breaking.
  • Toss all ingredients until evenly coated with the dressing.
  • Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.