Mediterranean Veggie Bean Salad

This veggie bean salad has been a staple since I was in college.

Mainly because it’s super simple to prepare and can be a great side or an easy lunch! With so many taste profiles and nutritious elements, it’s jam-packed with greatness.

Ingredients- Salad

  • 1 – 15 ounce can of chickpeas, drained and rinsed
  • 1 – 15 ounce can of white beans, drained and rinsed
  • 1/4 cup kalamata olives, halved {you will want to use pitted olives}
  • 1/3 cup roasted red peppers, drained, chopped
  • 1/2 of a small red onion, chopped
  • 1 bell pepper, seeds removed, diced {or color of your choice}
  • 1 english cucumber, diced
  • 1/2 cup crumbled feta cheese
  • Handful of fresh mint, chopped
  • Handful of fresh parsley, chopped

Ingredients- Dressing

  • 1/4 cup extra virgin olive oil
  • 2 Tablespoons red wine vinegar
  • 1 lemon, juiced
  • 2 garlic cloves, minced
  • Salt and pepper to taste


Toss everything in a bowl and top with dressing and ENJOY!

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