Lemony Mediterranean Dense Bean Salad
Make this high fiber lunch ahead of time for a refreshing, budget-friendly side dish that stays crisp for meal prep.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: 6 servings 1x
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 cup chopped cucumber
- 1 cup chopped red bell pepper
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh parsley
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Rinse and drain all canned beans thoroughly. Place the chickpeas, cannellini beans, and kidney beans into a large mixing bowl.
- Add the chopped cucumber, red bell pepper, red onion, and fresh parsley to the bowl with the beans.
- In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper to make the dressing.
- Pour the dressing over the bean and vegetable mixture.
- Gently toss all ingredients together until everything is evenly coated.
- Cover the bowl and refrigerate for at least one hour before serving to allow the flavors to combine. This salad tastes better the next day.
Notes
- This dense bean salad holds up well in the refrigerator for up to four days, making it great for healthy meal prep.
- If you prefer a stronger flavor, add 1/4 cup of crumbled feta cheese just before serving.
- For a different texture, substitute the cannellini beans with black beans for a variation on this chickpea salad recipe.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5
- Sodium: 350
- Fat: 12
- Saturated Fat: 1.5
- Unsaturated Fat: 10.5
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 10
- Protein: 11
- Cholesterol: 0