Recent, Flavorful & Good for Busy Lunches
You already know these recipes that simply get higher with time? That is one in every of them.
Meet my new lunchtime love: Greek Bean Salad — a vibrant, 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).
For those who’ve been round right here for some time, you realize 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.
✅ Recent & flavorful: Crunchy veggies, salty feta, and a vibrant dressing.
✅ Balanced vitamin: A fantastic mixture of protein, fiber, and wholesome fat.
✅ No cooking required: Simply chop, whisk, toss, and executed!
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
- Mix the salad substances.
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 at the least 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 revel in it chilly or room temp.
Vitamin 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 would like a heartier meal.
- Swap up the beans: Cannellini, nice northern, and even black beans work.
- Lunch field tip: Divide it into single parts and also you’ve bought 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 straightforward. 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 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 elements of if that’s the case I’ll name {that a} partial win. It’s colourful, satisfying, and tastes like summer season — even when it’s chilly and grey outdoors.
For those who make it, tag me (and take a look at the Instagram reel!) so I can see your model.
Print
Greek Bean Salad
Description
This straightforward Greek Bean Salad is contemporary, flavorful, and ideal for meal prep! Full of protein, fiber, and Mediterranean taste, it’s a wholesome lunch you can also make as soon as and eat all week lengthy.
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
Directions
Mix the salad substances.
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 at the least 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 revel in it chilly or room temp.
Vitamin
- Serving Measurement: 1 c
- Energy: 254
- Fats: 14g
- Carbohydrates: 23g
- Fiber: 7g
- Protein: 9g
