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Lunch
Mediterranean Bean Salad
Three beans, cucumber, tomato, olives, and feta in a lemon-herb dressing.
15 min hands-on
15 min total
4 servings
High fibre
Vegetarian
No cook
What you need
- 1 cup chickpeas, rinsed
- 1 cup white beans, rinsed
- 1 cup black beans, rinsed
- 1 medium cucumber, diced
- 1 cup halved cherry tomatoes
- 1/3 cup sliced olives
- 1/2 cup crumbled feta
- 1 lemon, juiced
- 1/4 cup chopped parsley
How to make it
- 1Rinse and drain the beans.
- 2Chop the vegetables and toss with beans, feta, and olives.
- 3Dress with lemon, olive oil, and herbs.
Make it work on a busy day
Use a frozen or pre-chopped Mediterranean vegetable mix.
Swaps
- • Use any combination of canned beans.
- • Add canned tuna or chicken for a higher-protein version.