Description
A fresh and colorful Mediterranean bean salad with feta cheese, perfect for a light meal or side dish.
Ingredients
Scale
- 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, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- In a large bowl, combine chickpeas, kidney beans, cherry tomatoes, cucumber, red onion, and olives.
- Add crumbled feta cheese.
- In a small bowl, whisk olive oil, lemon juice, oregano, salt, and pepper.
- Pour dressing over the salad and toss gently to coat.
- Serve immediately or refrigerate for up to 2 hours before serving.
Notes
- For extra freshness, add chopped parsley or mint.
- You can substitute black beans for kidney beans if preferred.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg
Keywords: Mediterranean salad, bean salad, feta cheese salad, healthy salad