Description
A refreshing, colorful, and protein-packed salad bursting with Mediterranean flavors. Perfect as a light lunch, side dish, or picnic salad. Creamy beans, crisp vegetables, fresh herbs, and a bright lemony dressing make it simple yet unforgettable. Every bite is packed with flavor, and the salad improves as it rests. Quick to prepare, easy to customize, and loved by all ages. This is the salad I always turn to when I want something nourishing, fresh, and vibrant.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 can cannellini beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, sliced
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp dried oregano
- Salt and pepper to taste
- Optional: 1 tsp sumac
Instructions
- Rinse and drain all beans thoroughly.
- Chop vegetables and herbs into bite-sized pieces.
- Whisk together olive oil, lemon juice, Dijon mustard, garlic (if using), oregano, salt, and pepper.
- Combine beans, vegetables, and herbs in a large mixing bowl.
- Pour dressing over the salad and toss gently to coat.
- Taste and adjust seasoning, adding extra lemon juice or salt if needed.
- Optional: chill for 30 minutes before serving for enhanced flavor.
Notes
- Use high-quality olive oil for best results.
- Letting the salad rest allows flavors to meld beautifully.
- Roasting cherry tomatoes adds a smoky depth.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4–6
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg