Mediterranean Bean Salad

Name: Mediterranean Bean Salad
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Ingredients: 1 - 15 ounce can of chickpeas (drained and rinsed); 1 - 15 ounce can of white beans (drained and rinsed); 1/4 cup kalamata olives (halved {you will want to use pitted olives}); 1/3 cup roasted red peppers (drained, chopped); 1/2 of a small red onion (chopped); 1 cup cherry tomatoes (halved); 1 green bell pepper (seeds removed, diced {or color of your choice}); 1/2 of an english cucumber (diced); 1/2 cup crumbled feta cheese {optional}; Handful of fresh mint (chopped); Handful of fresh parsley (chopped); 4 green onions (chopped); 1/4 cup extra virgin olive oil; 2 Tablespoons red wine vinegar; 1 lemon (juiced); 2 garlic cloves (minced); Salt and pepper to taste; Optional spices: 1 teaspoon of any spice you like {try sumac (za'atar or oregano}); Crushed red pepper for extra spice

Mediterranean Bean Salad packs chickpeas, white beans, your favorite Mediterranean vegetables and feta cheese and is topped with a light lemony dressing. This works perfectly as a side dish to a meal, or as a lunch or light dinner main, served with pita bread and hummus.

Prep20 min
Total20 min
Makes6 servings
Calories163

Ingredients

6 servings

For the Mediterranean Bean Salad:

1 - 15 ounce can of chickpeas (drained and rinsed)
1 - 15 ounce can of white beans (drained and rinsed)
1/4 cup kalamata olives (halved {you will want to use pitted olives})
1/3 cup roasted red peppers (drained, chopped)
1/2 of a small red onion (chopped)
1 cup cherry tomatoes (halved)
1 green bell pepper (seeds removed, diced {or color of your choice})
1/2 of an english cucumber (diced)
1/2 cup crumbled feta cheese {optional}
Handful of fresh mint (chopped)
Handful of fresh parsley (chopped)
4 green onions (chopped)

For the dressing:

1/4 cup extra virgin olive oil
2 Tablespoons red wine vinegar
1 lemon (juiced)
2 garlic cloves (minced)
Salt and pepper to taste
Optional spices: 1 teaspoon of any spice you like {try sumac (za'atar or oregano})
Crushed red pepper for extra spice

Method

1
In a large bowl mix together the chickpeas, white beans, olives, roasted red peppers, red onion, cherry tomatoes, bell pepper, cucumber, feta cheese, mint, parsley and green onions.
2
In a large mason jar or salad dressing container add the olive oil, red wine vinegar, lemon juice, garlic and whisk together.
3
Add salt and pepper to taste and 1 teaspoon of an additional spice if you like {try sumac, za'atar, oregano}. Drizzle the dressing over the salad and toss gently to coat with the dressing.
4
Serve with hummus and pita bread or use this salad as a topping for pita wraps, hummus plates or falafel.

Notes

This salad will keep in the refrigerator for up to 4 days in an air tight container. I do think because of the white beans this salad is best the first couple of days otherwise the white beans do get pretty soft. If you plan to use it throughout the week you could leave the white beans out and just add them when you are ready to eat the salad. This salad is easily modified to your tastes. Try adding artichokes, a different beans, green olives, fire roasted tomatoes or goat cheese.