Description
A cozy, loaded bowl of bright lemon, creamy feta, and tender beans. This salad captures Greek flavors in a quick, homemade twist that’s perfect for any occasion.
Ingredients
Scale
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 (15 ounce) can cannelini beans, drained and rinsed
- 5 persian cucumbers, diced
- 1 cup scallions, finely sliced
- 1/4 cup dill, fresh, chopped
- 1/4 cup parsley, fresh, chopped
- Lemon zest from 2 lemons, freshly grated
- 1 cup (8 ounces) feta, crumbled (or substitute vegan feta)
- 1/4 cup olive oil, extra virgin
- Juice from 1 lemon, freshly squeezed
- 1 tsp salt, adjust to taste
- 1 tsp black pepper, freshly ground
Instructions
- Prep your ingredients by draining and rinsing the beans and dicing the cucumbers and scallions. Do this over a bowl to catch any juices for extra flavor.
- Combine the chickpeas, cannelini beans, cucumbers, scallions, dill, parsley, and lemon zest in a large bowl.
- Add the olive oil, lemon juice, salt, and pepper, then crumble in the feta and toss gently to combine.
Notes
Flavors deepen overnight, so it often tastes better the next day. Let the salad sit for 10-15 minutes before serving to allow flavors to marry.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 30mg