I made this salad four times last month. Four.
Not because I was testing it for this post. Just because I genuinely wanted to eat it again.
It’s the kind of recipe that feels almost too simple to be this good. A few cans of beans, some crunchy veggies, a punchy dressing, and 20 minutes later you’ve got something that tastes like it came from a Mediterranean restaurant with a $19 price tag.
I first had something similar at a tiny café in Greece, and I’ve been chasing that flavor ever since. This version might actually be better. 🫒
Let’s get into it.
What You’ll Need
For the salad:
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 cup Kalamata olives, pitted and halved
- 1 cup crumbled feta cheese
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
For the dressing:
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 lemon, juiced
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- Salt and pepper, to taste
That’s genuinely it. No weird ingredients, no trip to a specialty store.
Tools You’ll Need
- Large mixing bowl
- Small bowl or jar (for the dressing)
- Whisk or fork
- Sharp knife and cutting board
- Colander (for rinsing the beans)
How to Make It
Step 1: Rinse your beans.
Drain the chickpeas and cannellini beans, then rinse them well under cold water. This gets rid of that canned bean smell and any excess sodium.
Step 2: Chop everything up.
Dice your cucumber, halve your cherry tomatoes, thinly slice the red onion, and halve the olives. Keep the pieces roughly the same size so every bite has a little of everything.
Step 3: Make the dressing.
In a small bowl or jar, combine the olive oil, red wine vinegar, lemon juice, minced garlic, oregano, and Dijon mustard. Whisk it together (or shake it if you’re using a jar) until it’s fully combined.
Step 4: Combine the salad ingredients.
In your large mixing bowl, add the beans, cucumber, tomatoes, red onion, olives, and half the feta. Toss gently.
Step 5: Add the dressing.
Pour the dressing over the salad and toss again until everything is coated.
Step 6: Top it off.
Sprinkle the remaining feta, parsley, and mint over the top. Season with salt and pepper to taste.
Step 7: Let it sit.
Here’s the part people skip. Let the salad sit for at least 15 minutes before serving. The flavors need that time to actually mingle.
Pro Tips
Little things I’ve learned from making this more times than I probably should admit:
- Salt your cucumbers first. Dice them, sprinkle with salt, and let them sit in a colander for 10 minutes. This pulls out excess water so your salad doesn’t get watery by day two.
- Don’t skip the resting time. I know it’s tempting to eat it right away. But the flavor difference between fresh and rested is honestly night and day.
- Use block feta, not the crumbled kind in a tub. Block feta has way better texture and doesn’t turn into powder when you toss the salad.
- Taste your dressing before adding it. Every lemon is different in acidity, so give it a taste and adjust before it goes on the salad.
- Make extra dressing. You’ll want it for literally everything else in your fridge this week.
Substitutions and Variations
This recipe is honestly pretty forgiving. Here’s what you can swap:
| Original Ingredient | Substitution | Notes |
|---|---|---|
| Cannellini beans | White kidney beans or navy beans | Similar texture, works great |
| Feta cheese | Vegan feta or omit | Still tasty without it |
| Kalamata olives | Green olives | Slightly less briny |
| Red wine vinegar | White wine vinegar or apple cider vinegar | Slightly different tang |
| Fresh oregano | 1/2 tsp fresh instead of dried | Use double the amount if fresh |
Want to make it a full meal? Add grilled chicken, shrimp, or falafel on top.
Want it lower carb? Cut back on the beans and add more cucumber and greens instead.
Make Ahead Tips
This is genuinely one of those recipes that gets better with time, which makes it perfect for meal prep.
- Make the salad (minus the feta and herbs) up to 2 days ahead.
- Store the dressing separately and add it right before serving if you’re prepping more than a day out.
- Add the feta and fresh herbs just before eating so they stay fresh and don’t wilt.
Nutritional Breakdown (Per Serving, Serves 6)
- Calories: ~310
- Protein: 12g
- Fiber: 9g
- Fat: 18g
- Carbs: 28g
This is based on standard ingredient amounts and will vary slightly depending on brands used.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 4 days.
- The beans soak up the dressing over time, so you may want to add a splash more olive oil and lemon juice before serving leftovers.
- I don’t recommend freezing this one. The cucumbers and tomatoes get mushy once thawed.
FAQ
Can I use dried beans instead of canned?
Yes. You’ll need about 3/4 cup dried chickpeas and 1/2 cup dried cannellini beans, cooked according to package instructions, before starting the recipe.
Is this salad good for meal prep?
Genuinely one of the best options for meal prep. It holds up well for several days and actually tastes better after sitting overnight.
Can I make this dairy-free?
Yes, just omit the feta or use a plant-based alternative.
What can I serve this with?
It pairs really well with grilled meats, pita and hummus, or just on its own as a light lunch.
How long does the dressing last on its own?
Stored in the fridge in a sealed jar, the dressing keeps for about a week.
Wrapping Up
This salad has become one of those recipes I default to when I want something easy but still genuinely satisfying.
It’s fresh, it’s filling, and it somehow tastes even better the next day.
Make a batch this week and let it sit in your fridge as your go-to lunch. I promise you’ll be reaching for it more than once.
Let me know in the comments how yours turns out, and if you tried any of the substitutions above. I always love hearing what changes people make to a recipe.