This high-protein, high-fibre Greek Bean Salad is the perfect quick lunch or meal prep option. I love making it on a Sunday to bring to work during the week – it’s quick, easy to throw together, and keeps well in the fridge for up to three days.
Why you’ll love this Greek Bean Salad
- No cooking required. All you need is a bit of chopping, mixing, and whisking – and it’s ready to go!
- Great for meal prep. This salad holds up well in the fridge, making it an ideal make-ahead option. It still tastes fresh and delicious even after a few days.
- High in protein and fibre. With around 16g of fibre and 26g of protein per serving, it’s a filling, gut-friendly option that’ll keep you satisfied.
Ingredients you’ll need
To make this bean salad you will need:
- 150g cherry tomatoes halved
- 150 g cucumber chopped
- ½ red onion finely sliced
- 15 olives halved
- 100 g low-fat feta crumbled
- 1 can chickpeas 240g drained
- 1 can butterbeans 240g drained
- 100 g roast red peppers sliced
Dressing
- 1 tbsp olive oil
- 2 tsp red wine vinegar
- 1/4 tsp dried oregano
- 1/4 tsp dijon mustard
- Salt & black pepper to taste
How to make a Greek Bean Salad
First, add the tomatoes, cucumber, red onion, olives, feta, chickpeas, butterbeans, and roasted red pepper to a large mixing bowl. Give everything a good stir to combine.
Next, whisk the dressing ingredients together in a small bowl.
Pour the dressing over the salad and toss well to ensure everything is evenly coated.
Serve right away or store in airtight containers in the fridge for up to 3 days.
Can this salad be made vegan?
This will change the protein content slightly, but you can easily swap the feta for a vegan alternative — or even make your own! Why not try this Greek-style tofu feta from Rainbow Plant Life?
Customisation ideas
- Switch out half the beans for grains. If you’re not a fan of an all-bean salad, try replacing one of the tins of beans with a 250g bag of microwavable mixed grains. It adds texture and variety while still keeping the dish hearty.
- Add extra protein. For a protein boost, swap the feta for a tofu-based alternative or sprinkle over some mixed seeds like sunflower, pumpkin, or hemp.
Similar recipes
If you liked this recipe, you might also like these:
Ingredients
Method
- In a large bowl, combine tomatoes, cucumber, red onion, olives, roasted pepper, chickpeas, and butterbeans.
- In a small bowl, whisk together the olive oil, lemon juice, oregano, salt and pepper.
- Drizzle the dressing over the salad and toss gently.
- Serve immediately or store in an airtight container in the fridge for up to 3 days.
