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Easy Mediterranean Mixed Bean Salad (High Protein, Make Ahead)

Close-up of a vibrant, high protein bean salad featuring chickpeas, kidney beans, cucumber, and bell peppers.
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This is the easy bean salad recipe you need for quick dinners, meal prep lunches, or your next potluck. It is packed with protein and fiber and uses simple canned beans for fast assembly.

Ingredients

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  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 cup chopped cucumber
  • 1 cup chopped bell pepper (any color)
  • 1/2 cup chopped red onion
  • 1/4 cup chopped fresh parsley
  • 1/4 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Rinse and drain all canned beans thoroughly. Place the chickpeas, black beans, and kidney beans into a large mixing bowl.
  2. Add the chopped cucumber, bell pepper, red onion, and fresh parsley to the bowl with the beans.
  3. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper to create the zesty dressing.
  4. Pour the dressing over the bean and vegetable mixture.
  5. Gently toss all ingredients until everything is evenly coated with the dressing.
  6. Cover the bowl and chill the salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to blend well.
  7. Serve cold as a quick side dish, a high protein lunch, or pack it for your weekly meal prep.

Notes

  • This Mediterranean Bean Salad tastes even better the next day, making it a perfect make ahead salad for busy weeks.
  • For a heartier meal, you can add 1 cup of crumbled feta cheese or 1/2 cup of halved cherry tomatoes.
  • If you want a tangier flavor, increase the fresh lemon juice by one tablespoon.

Nutrition

Find it online: https://cookerycourier.com/easy-mediterranean-mixed-bean-salad-high-protein/