Greek Bean Salad – Make Forward, Eat All Week!

Contemporary, Flavorful & Excellent for Busy Lunches

You understand 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 excellent 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).

For those who’ve been round right here for some time, you understand 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 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 vitamin: An incredible mixture of protein, fiber, and wholesome fat.
✅ No cooking required: Simply chop, whisk, toss, and accomplished!

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

1. Mix the salad elements.
   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 nicely mixed.
3. Toss & chill.
   Pour the dressing over the salad, toss every thing collectively, then pop it within the fridge for a minimum of half-hour. The flavors get even higher as they mingle.
4. Retailer & serve.
   Maintain it in an hermetic container within the fridge for as much as 5 days. Give it a fast stir earlier than serving and luxuriate 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 in order for you 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 obtained ready-to-grab lunches for the week.

Actual Life Notes

I really like recipes like this as a result of they make wholesome consuming really feel simple. No reheating, no fading flavors — simply actual, contemporary meals you could 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 exterior.

For those who 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 can also 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 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

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Directions

Mix the salad elements.
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 thing collectively, then pop it within the fridge for a minimum of half-hour. The flavors get even higher as they mingle.

Retailer & serve.
Maintain it in an hermetic container within the fridge for as much as 5 days. Give it a fast stir earlier than serving and luxuriate in it chilly or room temp.

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Diet

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