Mediterranean Bean Salad

Here’s a lovely little salad that works equally well as a side dish or a light lunch! I love Mediterranean flavors in the summer and this combination is perfect – especially the salty bite from the feta and olives.  It doesn’t hurt that it’s super quick to prepare, either!


Mediterranean Bean Salad

serves 8 as a side dish



1 can garbanzo beans

1/4 cup flat leaf parsley, chopped

1/2 cup red bell pepper, diced

1/2 cup Roma tomato, diced

1/4 cup black olives, sliced

2 ounces feta cheese, crumbled

1/8 cup red onion, finely chopped


1 tablespoon lemon juice

1 tablespoon red wine vinegar

1 clove garlic, minced

2 tablespoons Greek yogurt

1/2 cup English cucumber, diced

salt and pepper to taste



1.  Drain and rinse garbanzo beans in a colander, running water over them until it stops bubbling. Transfer beans to a medium bowl.

2.  Add rest of salad ingredients (parsley through onion).

3. Add the dressing ingredients to a glass jar , and shake to mix. Pour dressing over  salad and toss to coat with dressing. Keep refrigerated.

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