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Mediterranean Bean Salad Recipe

Mediterranean Bean Salad

This Mediterranean Bean Salad combines hearty, creamy beans with fragrant herbs and a smoky, citrusy dressing. It’s a vibrant, crunchy dish that is best served chilled or at room temperature, showcasing contrasting textures and fresh flavors. The salad is quick to prepare and perfect for summer gatherings or a satisfying portable lunch.
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Prep Time 10 minutes
Total Time 10 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 180 kcal

Equipment

  • can opener
  • Skillet
  • Large mixing bowl
  • Knife and chopping board
  • Measuring spoons and cups

Ingredients
  

  • 2 cans canned chickpeas rinsed and drained
  • 2 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil extra virgin preferred
  • 2 tablespoons lemon juice freshly squeezed
  • 1/4 cup fresh herbs chopped basil or parsley
  • to taste salt and pepper

Instructions
 

  • Drain and rinse the canned beans thoroughly. Set aside.
    Drain and rinse the canned beans
  • In a small skillet, heat 2 tbsp olive oil over medium. Add minced garlic and a pinch of chili flakes.
    In a small skillet, heat 2 tbsp olive oil over medium
  • Pour the warm oil over the beans in a large bowl. Add lemon juice, chopped herbs, salt, and pepper.
    Pour the warm oil over the beans
  • Toss everything gently until well coated. Let sit for at least 10 minutes to meld flavors.
    Toss everything gently until well coated
  • Adjust seasoning, add more lemon if needed, and serve at room temperature or chilled.