Greek Bean Salad – Make Forward, Eat All Week! 🥗

Contemporary, Flavorful & Excellent for Busy Lunches

You recognize these recipes that simply get higher with time? That is certainly one of them.

Meet my new lunchtime love: Greek Bean Salad — a shiny, hearty, protein-packed mixture of beans, crisp veggies, feta, and a zesty lemon dressing that’s good for busy weekdays. It’s a kind 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, you understand I’m a giant fan of prepping forward when life will get hectic — and this salad checks each field. It’s contemporary, colourful, balanced, and the type 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.
✅ Contemporary & flavorful: Crunchy veggies, salty feta, and a shiny dressing.
✅ Balanced diet: An incredible mixture of protein, fiber, and wholesome fat.
✅ No cooking required: Simply chop, whisk, toss, and achieved!

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 crimson onion, finely diced
• 1 inexperienced bell pepper, diced
• 1 crimson 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 crimson wine vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• ¾ teaspoon garlic powder
• ½- 1 teaspoon salt
• ½ teaspoon dried oregano

Instructions

1. Mix the salad components.
   In a big bowl, add the chickpeas, navy beans, onion, bell peppers, cucumber, olives, feta, and parsley.
2. Whisk the dressing.
   In a small bowl or jar, whisk collectively olive oil, lemon juice, vinegar, honey, Dijon, garlic powder, salt, and oregano till effectively mixed.
3. Toss & chill.
   Pour the dressing over the salad, toss every thing collectively, then pop it within the fridge for no less than half-hour. The flavors get even higher as they mingle.
4. 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

💪 Wish to increase the protein?
Add a mini can of @wildplanetfoods tuna in olive oil for an additional:
+110 energy | +6g fats | +13g protein | 0g carbs

Suggestions & Variations

• Make it vegan: Skip the feta or use a plant-based various.
• Add grains: Quinoa or farro mix proper in if you’d like a heartier meal.
• Change up the beans: Cannellini, nice northern, and even black beans work.
• Lunch field tip: Divide it into single parts and also you’ve acquired 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 that you would be able to scoop out of the fridge and know you’re fueling your physique effectively.

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 in that case I’ll name {that a} partial win. It’s colourful, satisfying, and tastes like summer time — even when it’s chilly and grey exterior.

When you make it, tag me (and take a look at the Instagram reel!) so I can see your model.

Greek Bean Salad

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Description

This simple Greek Bean Salad is contemporary, flavorful, and excellent for meal prep! Filled with protein, fiber, and Mediterranean taste, it’s a wholesome lunch you may make as soon as and eat all week lengthy.

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For the Salad

• 1 can chickpeas, drained and rinsed
• 1 can navy beans, drained and rinsed
• ½ cup crimson onion, finely diced
• 1 inexperienced bell pepper, diced
• 1 crimson 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 crimson wine vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• ¾ teaspoon garlic powder
• ½– 1 teaspoon salt
• ½ teaspoon dried oregano

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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 effectively mixed.

Toss & chill.
Pour the dressing over the salad, toss every 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.

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Diet

• Serving Measurement: 1 c
• Energy: 254
• Fats: 14g
• Carbohydrates: 23g
• Fiber: 7g
• Protein: 9g