Description
A bright, hearty salad mixing creamy chickpeas, tender kidney beans, crisp cucumber, sweet cherry tomatoes, briny Kalamata olives, and salty feta with a simple dressing.
Ingredients
Scale
- 1 can of chickpeas, rinsed and drained
- 1 can of kidney beans, rinsed and drained
- 1 cup of cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup of Kalamata olives, pitted and sliced
- 1/4 cup of feta cheese, crumbled
- 2 tablespoons of olive oil
- 1 tablespoon of red wine vinegar
- 1 teaspoon of dried oregano
- Salt and pepper to taste
Instructions
- Drain and rinse both cans of beans well. Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, pit and slice the Kalamata olives if needed, and crumble the feta. Place all prepared vegetables and beans into a large mixing bowl.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until smooth. Pour the dressing over the salad ingredients in the large bowl.
- No cooking is required for this salad. If you prefer warmed beans, briefly sauté drained beans in a tablespoon of olive oil for 2–3 minutes, then let them cool before adding to the salad.
- Toss the salad gently to coat everything with the dressing and to distribute the feta. Taste and adjust salt and pepper. Serve chilled or at room temperature, letting it sit for 15–30 minutes if you want the flavors to meld.
Notes
For an extra twist, add lemon zest or reduce added salt if feta is salty. Store in an airtight container for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 2.5g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 7.5g
- Cholesterol: 15mg