Description
A fresh and vibrant Greek Bean Salad, packed with flavor and nutrition, perfect for a quick lunch or a side dish.
Ingredients
Scale
- 1 can chickpeas, rinsed and drained
- 1 can black beans, rinsed and drained
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 small red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- Feta cheese, crumbled (optional)
Instructions
- Combine the rinsed chickpeas, black beans, cucumber, bell pepper, red onion, and parsley in a large bowl.
- Whisk together the olive oil, red wine vinegar, salt, and pepper in a separate small bowl.
- Pour the dressing over the salad and gently toss to combine.
- Sprinkle crumbled feta cheese on top if desired.
- Serve immediately or refrigerate for an hour to let flavors meld.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days, or 2 days if feta is added.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 5mg