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square image of a bowl of Greek bean salad

Greek Bean Salad

A high-protein, high-fibre Greek bean salad perfect for
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 -3
Course: lunch
Cuisine: Greek
Calories: 530
Ingredients Method

Ingredients
  

  • 150 g 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

Method
 

  1. In a large bowl, combine tomatoes, cucumber, red onion, olives, roasted pepper, chickpeas, and butterbeans.
  2. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt and pepper.
  3. Drizzle the dressing over the salad and toss gently.
  4. Serve immediately or store in an airtight container in the fridge for up to 3 days.