Mediterranean Bean Salad

It’s no secret that Mediterranean food reigns supreme around here (with Mexican food and pizza a close second and third). You can’t go wrong with all those fresh flavors. Eating this salad day after day has me dreaming of a Greek getaway. That could be the COVID quarantine talking too. But in all serious-ness, I’ve made this salad 2 weeks in a row for lunches because 1. It is THAT easy to throw together, and 2. It is THAT good.

This salad is so very versatile. Throw in the vegetables you have, and omit what you don’t, or don’t like! Same goes with the measurements – these are rough estimates. But if you can, grab a jar of marinated artichoke hearts from Trader Joes, these are life changing and bring so much flavor to this salad. This salad is vegetarian, and even vegan friendly (omit the cheese), but add some Mediterranean meatballs or grilled chicken for some added protein!

If you’re making this ahead of time, I highly suggest keeping the dressing and toppings (feta cheese and olives) separate, and adding right before you’re ready to eat. The moisture from the dressing and cheese can make your vegetables soggy by the time you go to eat it. This salad keeps in the fridge for a good 5-6 days, given that your vegetables are fresh from the start. Grab some pita chips and dig in!

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Mediterranean bean salad

Prep Time 20 minutes

Servings 6 people

Ingredients

• 1 can garbanzo beans, rinsed
• 1 jar artichoke hearts, chopped
• 1 1/2 cup cucumber, diced
• 11/2 cup bell pepper, chopped
• 1 cup diced tomatoes, or halved cherry tomatoes
• 1/2 red onion, diced
• 1/4 cup parsley, finely chopped

Dressing

• 1/2 cup Extra Virgin Olive Oil
• 3 tbsp red wine vinegar
• 1 lemon, juiced
• 1/2 tsp ground black pepper

Toppings

• Kalamata Olives
• Feta
• Pita Chips

Instructions

1. Prep all your produce, and toss together.

2. Prepare your dressing in a separate bowl, keep separate and add right before you're ready to serve.

Recipe Notes

• This salad is delicious just eaten by itself with some pita chips, or over some spinach, or in a pita pocket, or with some mediterranean meatballs or grilled chicken. 
• The measurements above are rough. Use what you have on hand, this is a very versatile salad!

If you make any of my recipes, I would love to see – Tag me on Instagram, @nourished_bliss!

XO!