Mediterranean Chickpea and Black Bean Salad
A vibrant Mediterranean-inspired chickpea and black bean salad with fresh vegetables and a tangy lemon-herb dressing, perfect for a refreshing and nutritious meal.
Prep time: 15 minutesCook time: Serves: 4
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, finely chopped
1/4 cup Kalamata olives, pitted and sliced
1/4 cup feta cheese, crumbled
2 tablespoons fresh parsley, chopped
2 tablespoons fresh mint, chopped
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon dried oregano
Salt and pepper to taste
Instructions
1. Combine chickpeas, black beans, cherry tomatoes, cucumber, red onion, and olives in a large bowl.
2. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper.
3. Pour the dressing over the beans and vegetables, and toss to coat evenly.
4. Gently fold in the feta cheese, parsley, and mint.
5. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Enjoy cold directly from the fridge. It does not require reheating.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
