Recent, Flavorful & Good for Busy Lunches
these recipes that simply get higher with time? That is one among them.
Meet my new lunchtime love: Greek Bean Salad — a vibrant, hearty, protein-packed mixture of beans, crisp veggies, feta, and a zesty lemon dressing that’s excellent for busy weekdays. It’s a type of make-once, eat-all-week recipes that tastes even higher on day two (and three… and 4).
When you’ve been round right here for some time, I’m an enormous fan of prepping forward when life will get hectic — and this salad checks each field. It’s contemporary, colourful, balanced, and the sort of wholesome meal that feels good and tastes good.
Why You’ll Love This Greek Bean Salad
✅ Meal prep perfection: Make it on Sunday and lunches are dealt with all week.
✅ Recent & flavorful: Crunchy veggies, salty feta, and a vibrant dressing.
✅ Balanced vitamin: An amazing mixture of protein, fiber, and wholesome fat.
✅ No cooking required: Simply chop, whisk, toss, and executed!
Greek Bean Salad Recipe
Prep Time: 20 minutes
Serves: 8 (1 cup every)
For the Salad
- 1 can chickpeas, drained and rinsed
- 1 can navy beans, drained and rinsed
- ½ cup pink onion, finely diced
- 1 inexperienced bell pepper, diced
- 1 pink bell pepper, diced
- 1 cup diced cucumber
- ½ cup Kalamata olives, halved
- 6 ounces crumbled feta cheese
- ½ cup contemporary parsley, chopped
For the Dressing
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon pink wine vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ¾ teaspoon garlic powder
- ½- 1 teaspoon salt
- ½ teaspoon dried oregano
Instructions
- Mix the salad components.
In a big bowl, add the chickpeas, navy beans, onion, bell peppers, cucumber, olives, feta, and parsley. - Whisk the dressing.
In a small bowl or jar, whisk collectively olive oil, lemon juice, vinegar, honey, Dijon, garlic powder, salt, and oregano till nicely mixed. - Toss & chill.
Pour the dressing over the salad, toss every little thing collectively, then pop it within the fridge for no less than half-hour. The flavors get even higher as they mingle. - Retailer & serve.
Preserve it in an hermetic container within the fridge for as much as 5 days. Give it a fast stir earlier than serving and revel in it chilly or room temp.
Diet Info
Per 1-cup serving (makes 8 servings):
- 254 energy
- 9g protein
- 14g fats
- 23g carbohydrates
- 7g fiber
💪 Need to enhance the protein?
Add a mini can of @wildplanetfoods tuna in olive oil for an additional:
+110 energy | +6g fats | +13g protein | 0g carbs
Ideas & Variations
- Make it vegan: Skip the feta or use a plant-based various.
- Add grains: Quinoa or farro mix proper in in order for you a heartier meal.
- Swap up the beans: Cannellini, nice northern, and even black beans work.
- Lunch field tip: Divide it into single parts and also you’ve obtained ready-to-grab lunches for the week.
Actual Life Notes
I like recipes like this as a result of they make wholesome consuming really feel simple. No reheating, no fading flavors — simply actual, contemporary meals which you can scoop out of the fridge and know you’re fueling your physique nicely.
David and I each seize it for fast lunches, and H devours it, too! Ok likes to nibble on the cucumber and bell pepper components of if that’s the case I’ll name {that a} partial win. It’s colourful, satisfying, and tastes like summer time — even when it’s chilly and grey outdoors.
When you make it, tag me (and take a look at the Instagram reel!) so I can see your model.
Print
Greek Bean Salad
Description
This simple Greek Bean Salad is contemporary, flavorful, and ideal for meal prep! Full of protein, fiber, and Mediterranean taste, it’s a wholesome lunch you may make as soon as and eat all week lengthy.
For the Salad
- 1 can chickpeas, drained and rinsed
- 1 can navy beans, drained and rinsed
- ½ cup pink onion, finely diced
- 1 inexperienced bell pepper, diced
- 1 pink bell pepper, diced
- 1 cup diced cucumber
- ½ cup Kalamata olives, halved
- 6 ounces crumbled feta cheese
- ½ cup contemporary parsley, chopped
For the Dressing
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon pink wine vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ¾ teaspoon garlic powder
- ½– 1 teaspoon salt
- ½ teaspoon dried oregano
Directions
Mix the salad components.
In a big bowl, add the chickpeas, navy beans, onion, bell peppers, cucumber, olives, feta, and parsley.
Whisk the dressing.
In a small bowl or jar, whisk collectively olive oil, lemon juice, vinegar, honey, Dijon, garlic powder, salt, and oregano till nicely mixed.
Toss & chill.
Pour the dressing over the salad, toss every little thing collectively, then pop it within the fridge for no less than half-hour. The flavors get even higher as they mingle.
Retailer & serve.
Preserve it in an hermetic container within the fridge for as much as 5 days. Give it a fast stir earlier than serving and revel in it chilly or room temp.
Diet
- Serving Dimension: 1 c
- Energy: 254
- Fats: 14g
- Carbohydrates: 23g
- Fiber: 7g
- Protein: 9g
