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Greek Bean Salad Recipe: Easy, Healthy, and Meal Prep Ready

Easy Greek Bean Salad

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Prep Time 15 minutes
Total Time 15 minutes
Servings 6

Ingredients
  

  • 1 15-oz can chickpeas drained and rinsed
  • 1 15-oz can kidney beans drained and rinsed
  • 1 medium English cucumber diced
  • 1 medium red bell pepper diced
  • 1/2 cup red onion finely chopped
  • 1/2 cup kalamata olives pitted and halved
  • 4 oz feta cheese crumbled
  • 1/2 cup fresh parsley chopped
  • 1/4 cup extra virgin olive oil for dressing
  • 3 tbsp fresh lemon juice for dressing
  • 2 tbsp red wine vinegar for dressing
  • 1 clove garlic minced
  • 1 tsp dried oregano for dressing
  • 1 tsp Dijon mustard for dressing
  • 1/2 tsp sea salt to taste
  • 1/4 tsp black pepper to taste

Instructions
 

  • In a small bowl or glass jar, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, Dijon mustard, sea salt, and black pepper until fully emulsified.
  • In a large mixing bowl, combine the drained and rinsed chickpeas, kidney beans, diced cucumber, red bell pepper, chopped red onion, kalamata olives, crumbled feta cheese, and fresh parsley.
  • Pour the prepared dressing over the salad ingredients and toss gently until everything is evenly coated.
  • Allow the salad to rest at room temperature for 10 to 15 minutes before serving so the flavors can properly meld. Store leftovers in an airtight container in the refrigerator for up to 4 days.