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Mediterranean Bean Salad

This vibrant Mediterranean Bean Salad combines creamy canned beans, fresh chopped vegetables, and fragrant herbs, all tossed in a bright lemon and olive oil dressing. It features a balance of textures—from tender beans to crunchy cucumbers—and a burst of fresh flavors, making it a colorful and satisfying dish. Perfect as a light main or side, it comes together with simple techniques and fresh ingredients.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans canned chickpeas or cannellini beans rinsed well
  • 2 ripe tomatoes chopped
  • 1 medium cucumber peeled and chopped
  • 0.5 red red onion sliced and soaked in cold water for 10 minutes
  • 1 large lemon juiced
  • 2 tablespoons extra virgin olive oil good quality
  • 2 cloves garlic minced
  • a handful fresh parsley chopped
  • a handful fresh mint chopped
  • to taste salt and pepper

Equipment

  • Can opener
  • Chef's knife
  • Cutting board
  • Small jar or bowl with lid
  • Large mixing bowl

Method
 

  1. Drain and rinse the canned chickpeas thoroughly under cold water until the water runs clear, then set aside to drain completely.
  2. Chop the ripe tomatoes into small, even pieces, and peel and dice the cucumber. Transfer both to a large mixing bowl.
  3. Slice the red onion thinly and soak the slices in cold water for about 10 minutes to mellow the sharpness. Drain and add to the bowl.
  4. Add the drained beans, chopped parsley, and mint to the bowl with the vegetables.
  5. In a small jar or bowl with a lid, combine the olive oil, fresh lemon juice, minced garlic, salt, and pepper. Shake or whisk until well emulsified and fragrant.
  6. Pour the dressing over the salad ingredients in the large bowl. Gently toss everything together until the beans and vegetables are evenly coated and vibrant.
  7. Taste the salad and adjust seasoning with more salt, pepper, or lemon if desired. Let it sit at room temperature for about 10 minutes to allow flavors to meld.

Notes

For extra flavor, sprinkle with additional herbs or a few crumbles of feta cheese before serving. This salad is best enjoyed fresh but can be stored in the fridge for up to 2 days, with the dressing added just before serving.