Description
This Double Bean Mediterranean Salad is like a sunny Greek vacation in a bowl. Packed with chickpeas, kidney beans, crisp cucumbers, and tangy feta, it’s a hearty yet refreshing dish that’s perfect for potlucks, weeknight dinners, or meal prep. I love how the zesty lemon-oregano dressing ties it all together (my family can’t get enough!). It’s forgiving, too—swap ingredients as you like, and it still shines. Ready in 15 minutes, this salad’s a no-fuss winner that looks as good as it tastes. Check out more Mediterranean inspo on Pinterest!
Ingredients
I’m all about keeping things simple for the Double Bean Mediterranean Salad, but I’ve got my favorite picks for the best flavor. Here’s what I use (and don’t skip rinsing those beans!):
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1 can (15 oz) chickpeas, drained and rinsed
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1 can (15 oz) kidney beans, drained and rinsed
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1 medium cucumber (about 200g), diced
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1 pint (300g) cherry tomatoes, halved
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1/2 medium red onion (100g), finely chopped
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1/2 cup (80g) Kalamata olives, pitted and halved
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3/4 cup (100g) feta cheese, crumbled
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1/4 cup (15g) fresh parsley, chopped
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1/4 cup (60ml) extra virgin olive oil
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3 tbsp (45ml) freshly squeezed lemon juice
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1 clove garlic, minced
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1 tsp dried oregano
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1/2 tsp salt
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1/4 tsp black pepper, freshly ground
Instructions
Making the Double Bean Mediterranean Salad is a breeze, and I’ve got some tricks to make it pop. Here’s how I do it, like I’m right there with you in the kitchen:
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Prep the Beans: Drain and rinse chickpeas and kidney beans under cold water. I give ‘em a good shake in a colander to keep the salad crisp. Toss into a large mixing bowl.
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Chop the Veggies: Dice the cucumber, halve the tomatoes, and finely chop the red onion. Keep pieces small for that perfect bite. Add them to the bowl with the beans.
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Add Olives and Feta: Toss in the Kalamata olives and crumbled feta. I go easy on feta for picky eaters sometimes, but it’s the heart of the Double Bean Mediterranean Salad, so don’t skimp too much!
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Mix the Dressing: In a small bowl, whisk olive oil, lemon juice, minced garlic, oregano, salt, and pepper. I taste-test and sometimes add extra lemon for zing. Pour over the salad and toss gently.
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Chill and Serve: Let the Double Bean Mediterranean Salad sit for 10 minutes if you can—it’s worth it for flavor. No time? Serve it fresh, it’s still amazing. Give it a final toss and enjoy!
Notes
I’ve made this Double Bean Mediterranean Salad a million times, and here’s what I’ve learned: rinse those beans well to avoid a tinny taste (yuck!). If you’re prepping ahead, keep the dressing separate until serving to avoid soggy veggies. Got leftovers? They’re awesome stuffed in pita with hummus. For more Mediterranean recipe ideas, I love browsing Pinterest. Oh, and if you’re not an olive fan (like my brother), swap ‘em for diced bell peppers. Want related dishes? Try the Mediterranean Chickpea Salad or Mediterranean White Beans & Greens!
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Equipment:
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Large mixing bowl
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Colander
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Small bowl for dressing
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Whisk
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Cutting board
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Sharp knife
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- Prep Time: 15 minutes
- Cook Time: 0 minutes (no cooking needed, woo!)
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 15mg
Keywords: Double Bean Mediterranean Salad, Mediterranean salad, chickpea salad, healthy salad, quick recipe