Description
Craving something fresh, fast, and totally feel-good? This Double Bean Mediterranean Salad is your flavor passport to the sun-drenched coasts of the Med. Born from a kitchen “oops” and perfected over countless lunches, it’s vibrant, zesty, and ready in 10 minutes. Creamy chickpeas, hearty kidney beans, and a confetti of crisp veggies and herbs—this is more than a salad, it’s your edible mood-lifter!
Ingredients
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1 orange bell pepper, diced
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1 cucumber, chopped
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2 ripe tomatoes, diced
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¼ red onion, thinly sliced (soaked in cold water, optional)
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1 cup canned chickpeas, drained & rinsed
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1 cup canned kidney beans, drained & rinsed
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¼ cup fresh parsley, chopped
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¼ cup fresh mint, chopped
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Juice of ½ lemon
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3 tbsp extra virgin olive oil
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Sea salt, to taste
Instructions
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Prep the Base: In a large bowl, combine bell pepper, cucumber, tomatoes, and red onion.
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Add Beans & Herbs: Gently fold in chickpeas, kidney beans, parsley, and mint.
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Make Dressing: In a small jar, whisk or shake lemon juice, olive oil, and salt until emulsified.
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Toss & Serve: Pour dressing over salad. Fold gently to coat. Let sit 15 mins for flavors to meld, if time allows.
Notes
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Add crumbled feta and olives for a Greek twist.
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Mix in quinoa or couscous for a heartier bowl.
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Stir in a spoon of tahini to the dressing for creaminess.
- Prep Time: 10 min
Nutrition
- Calories: 280 cal per serving
- Sugar: No added sugar
- Fiber: 8g
- Protein: 10g