Description
This easy Greek Bean Salad is fresh, flavorful, and perfect for meal prep! Packed with protein, fiber, and Mediterranean flavor, it’s a healthy lunch you can make once and eat all week long.
Ingredients
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
Instructions
Combine the salad ingredients.
In a large bowl, add the chickpeas, navy beans, onion, bell peppers, cucumber, olives, feta, and parsley.
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.
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.
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.
Nutrition
- Serving Size: 1 c
- Calories: 254
- Fat: 14g
- Carbohydrates: 23g
- Fiber: 7g
- Protein: 9g