Greek-Inspired Bean Salad

🥗 Greek-Inspired Bean Salad

This hearty, protein-packed salad brings together Mediterranean flavors with simple pantry staples. It’s fresh, tangy, and incredibly satisfying—perfect as a side dish or a light meal. The combination of beans, crisp vegetables, and zesty dressing makes it both nutritious and delicious.

📝 Ingredients

• 1 cup chickpeas (cooked or canned, drained)
• 1 cup kidney beans (cooked or canned, drained)
• 1/2 cup cucumber (diced)
• 1/2 cup cherry tomatoes (halved)
• 1/3 cup red onion (finely chopped)
• 1/3 cup feta cheese (crumbled)
• 1/4 cup olives (sliced, black or Kalamata)

Dressing:

• 3 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and black pepper to taste

👨‍🍳 Instructions

1. Prepare the Base
   In a large bowl, combine chickpeas and kidney beans.
2. Add Vegetables
   Toss in cucumber, tomatoes, red onion, and olives.
3. Make Dressing
   Whisk together olive oil, lemon juice, vinegar, oregano, garlic powder, salt, and pepper.
4. Combine
   Pour dressing over the salad and mix well.
5. Finish & Serve
   Gently fold in feta cheese and chill for 20–30 minutes before serving.

💡 Tips

• Letting the salad rest enhances flavor as it marinates.
• Add fresh parsley or basil for extra freshness.
• You can include bell peppers for more crunch.

❓ Q&A

Q1: Is this salad good for meal prep?
Yes! It stores well in the fridge for up to 3 days.

Q2: Can I make it vegan?
Simply skip the feta or use a plant-based alternative.

Q3: What other beans can I use?
White beans or black beans work great too.

Q4: Is it high in protein?
Yes, thanks to the beans—it’s a great plant-based protein option.