Print

Greek Bean Salad

Greek Bean Salad
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Experience a vibrant burst of flavor with this easy Greek Bean Salad! A delightful medley of chickpeas, kidney beans, and fresh vegetables, this salad is not only satisfying but also packed with nutrition. The crispness of cucumbers and bell peppers combines beautifully with creamy feta cheese, while a zesty lemon dressing ties it all together. Perfect for a light lunch or as a colorful side dish at your next gathering, this salad makes meal prep a breeze—just let the flavors meld in the fridge before serving. Enjoy the Mediterranean sunshine in every bite!

Ingredients

Scale
  • ¼ cup olive oil
  • ½ lemon (juiced)
  • 2 Tbsp apple cider vinegar
  • 2 garlic cloves (minced)
  • 1 tsp salt
  • 1 tsp dried oregano
  • 1 tsp Dijon mustard
  • Black pepper (to taste)
  • 1 can chickpeas (drained and rinsed)
  • 1 can kidney beans (drained and rinsed)
  • 1 English cucumber (seeded and diced small)
  • 1 bell pepper (diced small)
  • 1 cup cherry tomatoes (quartered)
  • ½ medium red onion (diced small)
  • ¾ cup crumbled feta cheese
  • ½ cup sliced Kalamata olives

Instructions

  1. In a large mixing bowl, whisk together olive oil, lemon juice, apple cider vinegar, minced garlic, salt, dried oregano, Dijon mustard, and black pepper until well blended.
  2. Add drained chickpeas and kidney beans to the bowl.
  3. Toss in diced cucumber, bell pepper, quartered cherry tomatoes, and diced red onion.
  4. Gently mix everything together until well combined and coated in the dressing.
  5. Refrigerate for at least one hour to let flavors meld.
  6. Before serving, add crumbled feta cheese and Kalamata olives on top.

Nutrition

Find it online: https://isabellacooks.com/greek-bean-salad/