Dense Bean Salad (Protein-Packed Mediterranean Style)

This Dense Bean Salad is a high-protein hearty mix of chickpeas, cannellini beans, crisp vegetables, olives, and feta in a tangy oregano-garlic vinaigrette. Perfect for meal prepped lunches and popular at potlucks!

Author: Food with Feeling

Meal Type: Eggs Free

Cuisine: Greek

Difficulty: EASY

Prep. Time: 25 minutes

Cook Time:

Total Time: 25 minutes

Servings: 6 Servings

Calories: 290 kcal per serving

Ingredients

1 can - chickpeas
1 can - cannellini beans
1 - red bell pepper
1 - orange or yellow bell pepper
2 - Persian cucumbers
½ - red onion
⅓ cup - fresh parsley
½ cup - kalamata olives
½ cup - feta cheese
¼ cup - red wine vinegar
1 ½ teaspoons - honey or pure maple syrup
1 ½ teaspoons - dried oregano
3 cloves - garlic
¾ tsp - fine salt
¼ tsp - black pepper
¼ cup - extra virgin olive oil

Instructions

Make the dressing by whisking together red wine vinegar, honey (or maple syrup), oregano, garlic, salt, and pepper. Slowly whisk in the olive oil until combined.
In a large mixing bowl, add beans, bell peppers, cucumbers, red onion, parsley, olives, and feta.
Pour the dressing over the salad and toss gently until everything is evenly coated.
Chill and serve. For best flavor, cover and refrigerate for at least 30 minutes before serving. Stir again before enjoying.
Store in an airtight container in the fridge for up to 4 days.

Nutrition