Description
This vibrant Mediterranean Bean Salad is a refreshing and hearty mix of chickpeas, white beans, fresh vegetables, herbs, and a zesty homemade dressing. Perfect as a light lunch or a flavorful side dish, it combines wholesome ingredients like kalamata olives, roasted red peppers, feta cheese, and fresh herbs tossed in a tangy lemon and red wine vinegar dressing. This no-cook salad is easy to prepare and can be served with pita bread, hummus, or as a topping for wraps and falafel plates.
Ingredients
Scale
Beans and Vegetables
- 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 and pitted
- 1/3 cup roasted red peppers, drained and chopped
- 1/2 of a small red onion, chopped
- 1 cup cherry tomatoes, halved
- 1 green bell pepper, seeds removed and diced
- 1/2 of an English cucumber, diced
Herbs and Cheese
- 1/2 cup crumbled feta cheese (optional)
- Handful of fresh mint, chopped
- Handful of fresh parsley, chopped
- 4 green onions, chopped
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 sumac, za’atar, or oregano
- Crushed red pepper for extra spice (optional)
Instructions
- Combine Salad Ingredients: In a large bowl, mix together the drained chickpeas, white beans, halved kalamata olives, chopped roasted red peppers, chopped red onion, halved cherry tomatoes, diced green bell pepper, diced cucumber, crumbled feta cheese if using, chopped fresh mint, parsley, and green onions, ensuring all ingredients are evenly distributed.
- Prepare Dressing: In a large mason jar or salad dressing container, add the extra virgin olive oil, red wine vinegar, lemon juice, and minced garlic. Whisk or shake vigorously until the dressing is well combined and emulsified.
- Season and Dress Salad: Add salt and pepper to taste, and include 1 teaspoon of your preferred optional spice such as sumac, za’atar, or oregano for an extra flavor boost. Drizzle the dressing over the salad mixture and toss gently but thoroughly to coat all ingredients evenly without mashing the veggies or beans.
- Serve: Serve the salad immediately or let it chill in the refrigerator for 30 minutes to allow flavors to meld. Enjoy it as a side dish alongside hummus and pita bread, or use it as a topping for pita wraps, hummus plates, or falafel sandwiches for a full Mediterranean experience.
Notes
- This salad can be prepared ahead of time and refrigerated for up to 2 days, making it perfect for meal prep.
- Omitting feta cheese makes the salad suitable for vegetarians; to make it vegan, remove feta and ensure no added animal-derived ingredients.
- Feel free to customize with additional veggies like artichoke hearts or sun-dried tomatoes for variety.
- If you prefer a tangier dressing, add extra lemon juice or vinegar incrementally to taste.
- Use fresh herbs for best flavor; dried herbs can be used as a substitute but in smaller amounts.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: Mediterranean bean salad, chickpea salad, vegetarian salad, no cook salad, healthy salad, summer salad, feta salad, kalamata olives salad
