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Mediterranean Bean Salad

This vibrant Mediterranean Bean Salad combines creamy canned chickpeas, juicy cherry tomatoes, crisp red onions, and fresh herbs, tossed with lemon juice and olive oil for a bright, tangy flavor. The salad’s textures range from tender beans to crunchy vegetables, all coated in a flavorful dressing, making it perfect for a quick, wholesome meal or side dish.
Print Recipe
Prep Time 10 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 220
Ingredients Equipment Method

Ingredients
  

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

Equipment

  • Large mixing bowl
  • Sharp Knife
  • Cutting board
  • measuring spoons
  • Lemon juicer
  • Spoon or salad tongs

Method
 

  1. Drain and rinse the canned chickpeas thoroughly under cold water, then transfer them to a large mixing bowl.
  2. Chop the cherry tomatoes in half and add them to the bowl, along with the finely chopped red onion for a crisp bite.
  3. Juice the lemon, catching any seeds, and pour the fresh lemon juice into the bowl along with the olive oil, creating a bright and fragrant dressing.
  4. Add the chopped parsley and mint to the bowl, then gently toss everything together until the ingredients are evenly coated with the dressing.
  5. Season with salt and freshly ground pepper to taste, then give the salad a final toss to distribute the seasonings evenly.
  6. Cover the bowl and refrigerate the salad for at least 30 minutes to let the flavors meld and develop a lively, fresh taste.
  7. Once chilled, give the salad a quick toss, taste again, and adjust seasoning if needed before serving.
  8. Serve the Mediterranean Bean Salad in bowls, garnished with extra herbs if desired, and enjoy its bright, wholesome flavors.