Mediterranean Bean Salad
A refreshing and flavorful salad that combines Mediterranean flavors without the use of alliums, cilantro, coriander, or mint. This low-sodium dish is packed with protein and healthy vegetables, perfect for a light lunch or a side dish for any Middle Eastern meal.
ingredients
- 1 cup canned chickpeas, drained and rinsed
- 1 cup canned kidney beans, drained and rinsed
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/4 cup Kalamata olives, pitted and halved
- 1/4 cup feta cheese, crumbled
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley for garnish
steps
- 1.
In a large bowl, combine chickpeas, kidney beans, cucumber, cherry tomatoes, red and green bell pepper, olives, and feta cheese.
- 2.
In a small bowl, whisk together lemon juice, olive oil, dried oregano, salt, and black pepper.
- 3.
Pour the dressing over the salad and gently toss to coat all the ingredients.
- 4.
Let the salad sit for 10 minutes to allow the flavors to meld together.
- 5.
Garnish with fresh parsley before serving.
- 6.
Enjoy this Mediterranean Bean Salad as a refreshing side dish or a light lunch.
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