A vibrant and nutritious salad that embodies the flavors of Greek cuisine while being incredibly easy to prepare. Packed with protein and fresh vegetables with a zesty olive oil dressing, this salad is healthy and bursting with flavor.
Ingredients
Scale:
1 can (15 oz) of chickpeas, drained and rinsed
1 can (15 oz) of kidney beans, drained and rinsed
1 medium cucumber, diced
1 bell pepper (any color), diced
1 cup cherry tomatoes, halved
1/2 red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup Kalamata olives, pitted and halved
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
Salt and pepper to taste
Instructions
In a large mixing bowl, combine the drained chickpeas and kidney beans. Ensure they are well rinsed to remove any excess sodium.
Add the diced cucumber, bell pepper, halved cherry tomatoes, finely chopped red onion, chopped parsley, and Kalamata olives to the bowl with the beans. Mix these vegetables gently.
In a separate small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined.
Pour the olive oil dressing over the salad ingredients in the large bowl. Aim to coat all ingredients evenly.
Toss everything gently until the vegetables and beans are evenly coated with the dressing.
Let the salad sit for at least 15 minutes to allow the flavors to meld together.
Before serving, give the salad another gentle toss and adjust seasoning with more salt, pepper, or vinegar if needed.
