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Easy Mediterranean Mixed Bean Salad (High Protein, Make Ahead)

Close-up view of a vibrant, colorful bean salad featuring chickpeas, kidney beans, cucumber, red onion, and bell peppers.
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You need a quick, high-protein salad that works for meal prep or your next gathering. This Mediterranean Mixed Bean Salad uses canned beans for fast assembly and features a zesty dressing. It is a satisfying, fiber-rich meal you can make ahead.

Ingredients

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  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 cup chopped cucumber
  • 1 cup chopped bell pepper (any color)
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Combine the rinsed and drained chickpeas, black beans, and cannellini beans in a large mixing bowl.
  2. Add the chopped cucumber, bell pepper, red onion, and fresh parsley to the bowl with the beans.
  3. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper to create the zesty dressing.
  4. Pour the dressing over the bean and vegetable mixture.
  5. Toss all ingredients gently until everything is evenly coated with the dressing.
  6. Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld. This salad is great for meal prep and tastes better after chilling.

Notes

  • For an extra Mediterranean flavor boost, add 1/4 cup crumbled feta cheese just before serving.
  • This salad keeps well in the refrigerator for up to four days, making it perfect for your weekly meal prep lunches.
  • If you want a spicier kick, add 1/4 teaspoon of red pepper flakes to the dressing mixture.

Nutrition

Find it online: https://savorandpin.com/easy-mediterranean-mixed-bean-salad-recipe/