Description
A refreshing and healthy Mediterranean-inspired salad with a mix of beans, fresh vegetables, and a tangy dressing.
Ingredients
Units
Scale
- 1 can (15 oz) of chickpeas, drained and rinsed
- 1 can (15 oz) of kidney beans, drained and rinsed
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large bowl, combine the chickpeas, kidney beans, cucumber, red bell pepper, red onion, and olives.
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Sprinkle crumbled feta cheese over the top and garnish with fresh parsley.
- Chill the salad for at least 30 minutes before serving for the best flavor.
Notes
- For a vegan version, omit the feta cheese or replace it with a dairy-free alternative.
- This salad can be made a day ahead and stored in the refrigerator.
- You can add other vegetables like cherry tomatoes or cucumber to your liking.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 10mg