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Mediterranean Bean Salad

This vibrant Mediterranean Bean Salad combines creamy canned chickpeas, juicy cherry tomatoes, crunchy red onions, and fresh herbs, tossed in a zesty lemon-olive oil dressing. The dish boasts a colorful, inviting appearance with a balanced mix of textures—soft beans, crisp vegetables, and fragrant herbs—making it perfect for a quick, nourishing meal or side.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can canned chickpeas rinsed and drained
  • 1 cup cherry tomatoes halved
  • 1/2 red onion red onion thinly sliced
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh mint chopped
  • 1 lemon lemon juiced
  • 3 tablespoons extra virgin olive oil
  • to taste salt and pepper

Equipment

  • Colander
  • Large mixing bowl
  • Small jar or bowl
  • Sharp knife
  • Chopping board

Method
 

  1. Drain and rinse the canned chickpeas thoroughly using a colander, then transfer them to a large mixing bowl.
  2. Add halved cherry tomatoes and thinly sliced red onion to the bowl with the chickpeas.
  3. Chop fresh parsley and mint finely, then sprinkle over the salad mixture.
  4. Juice the lemon and pour the fresh lemon juice over the salad, then drizzle with extra virgin olive oil.
  5. Toss everything gently using a spoon or salad tongs, ensuring the dressing coats all ingredients evenly.
  6. Season with salt and freshly ground pepper, tasting and adjusting until the flavors are bright and balanced.
  7. Let the salad sit at room temperature for about 30 minutes to allow flavors to meld, or serve immediately for a fresh taste.

Notes

For extra flavor, add a few kalamata olives or roasted red peppers. Use fresh herbs for the best aroma, but dried herbs can be substituted in a pinch—just use less. This salad tastes even better after sitting for a few hours, making it perfect for make-ahead meals.