Mediterannean Bean Salad

I’m always on the lookout for simple, easy, yet flavorful meals. Even better if I can prep them ahead of time. This Mediterranean bean salad is one of those dishes.

I love that it’s full of tasty flavors and chock full of veggies. The beans offer fiber and healthy carbs to fill hungry bellies. The dressing has olive oil for Omega-3 fatty acids and lemon juice for tang. Then there’s the mint, oregano, garlic, parsley, and feta cheese for a Mediterranean inspired flavor.

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Mediterranean Bean Salad

This is a great recipe for meal prep as it keeps well in the refrigerator for 3–4 days, making it perfect for lunches or quick dinners throughout the week. The flavors actually improve by the next day.

The mix of chickpeas and cannellini beans adds satisfying texture, protein, and fiber. Then there’s plenty of fresh vegetables like cucumber, tomatoes, and bell pepper for crunch and color. The olives and feta add a savory, salty bite to tie everything together and really add to the Greek theme.

Add one of the following to make it a complete meal:

Grilled chicken
Wild-caught salmon
Sardines
Hard-boiled eggs

Why This Salad is My New Favorite

One of the best things about this recipe is how flexible it is. It works as an easy side dish for grilled meats, a light lunch, or a make-ahead dinner on busy evenings. Since it doesn’t rely on leafy greens, you don’t have to worry about it getting soggy after a day (or more) in the refrigerator.

I make a lot of my salad dressings because they’re so much fresher, simpler, and affordable than buying them. You can either dump the ingredients into a bowl and whisk or use a jar like I do. After the ingredients are in a pint-size Mason jar I cap it tightly and give it a good shake.

Real olive oil forms the dressing base. I use this brand which is authentic and has incredible flavor and nutrition! The lemon cuts through and adds a little tang to the dressing and blends nicely with the added herbs.

Easy Ways to Customize It

I’m not a big fan of single use items in my kitchen, including ingredients. So like most things I make, feel free to adapt this Mediterranean bean salad with what you have. Swap the cannellini beans for Great Northern beans or butter beans. Use Kalamata olives if you prefer a stronger flavor. Try some diced avocado just before serving for extra creaminess.

If you’re serving a crowd, you can easily double the recipe. It’s also a great option to bring to potlucks, picnics, or barbecues since you can make it ahead. Plus, it tastes delicious chilled or at room temperature.

For the best flavor, let the salad rest for at least 15 minutes before serving. This gives the dressing time to soak into the beans and vegetables so every bite is well seasoned. If you’re making it ahead, give it a quick toss before serving and add an extra squeeze of fresh lemon juice if needed.

We love this as a healthy lunch side thanks to all of the complex flavors, yet simple ingredients. It’s fresh, colorful, packed with wholesome ingredients, and comes together in just minutes. Perfect for busy schedules!

Mediterranean Bean Salad

A hearty bean salad with Mediterannean flavors. Great for making ahead for a quick lunch or supper side!

Bean Salad

15 oz cooked chickpeas (drained and rinsed)
15 oz cooked cannellini beans (drained and rinsed)
1 English cucumber (diced)
1 cup cherry tomatoes (halved)
1 red bell pepper (diced)
¼ red onion (thinly sliced)
½ cup feta cheese (crumbled)
½ cup black olives (sliced or whole)
¼ cup fresh parsley (chopped)
2 TBSP fresh mint (chopped)

Add the chickpeas, white beans, cucumber, tomatoes, bell pepper, onion, feta, olives, parsley, and mint to a large bowl.
In a small jar or bowl, whisk together the olive oil, lemon juice, sea salt, pepper, garlic, and oregano.
Pour the dressing over the salad and toss until everything is well coated.
Let it sit for at least 15–30 minutes before serving so the flavors can meld.