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Greek Bean Salad with Chickpeas, Cannellini Beans, and Fresh Herbs Recipe

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4 from 9 reviews

This Greek Bean Salad is a vibrant, refreshing, and nutrient-packed dish featuring a combination of chickpeas, cannellini beans, crunchy cucumber, and kalamata olives, all tossed in a tangy lemon and red wine vinegar vinaigrette with fresh herbs. Perfect as a light meal or a flavorful side, it comes together quickly with no cooking required.

Ingredients

Beans and Vegetables

  • 1 16 ounce can chickpeas (rinsed and drained)
  • 1 16 ounce can cannellini beans (rinsed and drained)
  • 1 medium cucumber (deseeded and chopped)
  • 1/2 medium red onion (chopped)
  • 1/4 cup kalamata olives (chopped)
  • 1 stack pitas (optional)

Vinaigrette

  • 1 garlic clove (minced or made into paste)
  • 1 teaspoon dried oregano
  • 5 tablespoons fresh dill (minced)
  • 1 large lemon (juiced)
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoons Dijon mustard

Instructions

  1. Combine Salad Ingredients: In a large bowl, add the drained and rinsed cannellini beans and chickpeas along with the chopped red onion, chopped cucumber (with seeds removed), and chopped kalamata olives. Gently mix to combine all ingredients evenly.
  2. Prepare the Vinaigrette: In a separate bowl, whisk together the Dijon mustard, olive oil, freshly squeezed lemon juice, red wine vinegar, kosher salt, black pepper, dried oregano, minced fresh dill, and garlic paste until fully emulsified and smooth. This dressing gives a tangy, herbaceous flavor to the salad.
  3. Toss and Adjust: Pour the vinaigrette over the mixed beans and vegetables. Toss everything thoroughly to ensure all components are well coated with the dressing. Taste the salad and adjust salt and pepper if necessary for the perfect balance. Serve chilled or at room temperature, optionally with warm pita wedges on the side for a complete meal.

Notes

  • This salad is best served cold or at room temperature to let the flavors meld.
  • Deseeding the cucumber prevents excess moisture and sogginess in the salad.
  • Using fresh dill adds a bright and authentic Greek flavor.
  • Warm pita bread on the side pairs beautifully and adds texture and heartiness.
  • Can be prepared in advance and refrigerated for a few hours to enhance flavor.

Find it online: https://glowcooks.com/greek-bean-salad-with-chickpeas-cannellini-beans-and-fresh-herbs-recipe/