# Greek Bean Salad

A fiber-packed salad with a protein boost—it’s filling and gets even better as it sits in the fridge.

- Total time: 14 min
- Cuisine: Greek
- Category: Salad
- Language: en

## Ingredients

- 0.25 cup olive oil
- 0.5 lemon
- 2 Tbsp red wine vinegar
- 2 garlic cloves
- 1 tsp salt
- 1 tsp dried oregano
- 1 tsp dijon mustard
- 0 black pepper
- 1 can chickpeas
- 1 cup kidney beans
- 1 english cucumber
- 1 bell pepper
- 1 cup cherry tomatoes
- 0.5 red onion
- 0.75 cup feta cheese
- 0.5 cup kalamata olives

## Instructions

1. In a large mixing bowl, whisk together olive oil, ½ lemon juice, 2 Tbsp red wine vinegar, 2 minced garlic cloves, 1 tsp salt, 1 tsp dried oregano, 1 tsp Dijon mustard, and black pepper to taste.
2. Add 1 can of drained and rinsed chickpeas, 1 cup of kidney beans, 1 diced English cucumber, 1 diced bell pepper, 1 cup of quartered cherry tomatoes, ½ diced red onion, ¾ cup of crumbled feta cheese, and ½ cup of sliced Kalamata olives to the bowl.
3. Toss everything together.
4. Refrigerate for at least an hour and stir before serving.

## Equipment

- mixing bowl
- lemon juicer
- grater
- whisk

## Source

- Original video: https://www.facebook.com/share/r/1PqBQ5SFiX/
- Recipe page: https://www.cliprecipe.com/recipe/b9e8d230-30ab-4da3-a771-87fc596b31c9
- Extracted: 2025-04-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt