Fresh, Flavorful & Perfect for Busy Lunches

You know those recipes that just get better with time? This is one of them.

Meet my new lunchtime love: Greek Bean Salad — a bright, hearty, protein-packed mix of beans, crisp veggies, feta, and a zesty lemon dressing that’s perfect for busy weekdays. It’s one of those make-once, eat-all-week recipes that tastes even better on day two (and three… and four).

If you’ve been around here for a while, you know I’m a big fan of prepping ahead when life gets hectic — and this salad checks every box. It’s fresh, colorful, balanced, and the kind of healthy meal that feels good and tastes good.

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Why You’ll Love This Greek Bean Salad

✅ Meal prep perfection: Make it on Sunday and lunches are handled all week.
✅ Fresh & flavorful: Crunchy veggies, salty feta, and a bright dressing.
✅ Balanced nutrition: A great mix of protein, fiber, and healthy fats.
✅ No cooking required: Just chop, whisk, toss, and done!

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Greek Bean Salad Recipe

Prep Time: 20 minutes
Serves: 8 (1 cup each)

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For the Salad

• 1 can chickpeas, drained and rinsed
• 1 can navy beans, drained and rinsed
• ½ cup red onion, finely diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 cup diced cucumber
• ½ cup Kalamata olives, halved
• 6 ounces crumbled feta cheese
• ½ cup fresh parsley, chopped

For the Dressing

• ¼ cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• ¾ teaspoon garlic powder
• ½- 1 teaspoon salt
• ½ teaspoon dried oregano

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Directions

1. Combine the salad ingredients.
   In a large bowl, add the chickpeas, navy beans, onion, bell peppers, cucumber, olives, feta, and parsley.
2. Whisk the dressing.
   In a small bowl or jar, whisk together olive oil, lemon juice, vinegar, honey, Dijon, garlic powder, salt, and oregano until well combined.
3. Toss & chill.
   Pour the dressing over the salad, toss everything together, then pop it in the fridge for at least 30 minutes. The flavors get even better as they mingle.
4. Store & serve.
   Keep it in an airtight container in the fridge for up to 5 days. Give it a quick stir before serving and enjoy it cold or room temp.

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Nutrition Information

Per 1-cup serving (makes 8 servings):

• 254 calories
• 9g protein
• 14g fat
• 23g carbohydrates
• 7g fiber

💪 Want to boost the protein?
Add a mini can of @wildplanetfoods tuna in olive oil for an extra:
+110 calories | +6g fat | +13g protein | 0g carbs

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Tips & Variations

• Make it vegan: Skip the feta or use a plant-based alternative.
• Add grains: Quinoa or farro blend right in if you want a heartier meal.
• Switch up the beans: Cannellini, great northern, or even black beans work.
• Lunch box tip: Divide it into single portions and you’ve got ready-to-grab lunches for the week.

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Real Life Notes

I love recipes like this because they make healthy eating feel easy. No reheating, no fading flavors — just real, fresh food that you can scoop out of the fridge and know you’re fueling your body well.

David and I both grab it for quick lunches, and H devours it, too! K likes to nibble on the cucumber and bell pepper parts of if so I’ll call that a partial win. It’s colorful, satisfying, and tastes like summer — even when it’s cold and gray outside.

If you make it, tag me (and check out the Instagram reel!) so I can see your version.

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