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Zesty Marinated Mediterranean Bean & Olive Salad

A vibrant, protein-packed salad featuring creamy cannellini beans, nutty chickpeas, and buttery green olives marinated in a zesty herb and olive oil dressing. Perfect for meal prep.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Lunch, Salad, Side Dish
Cuisine: Mediterranean, Vegan
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

The Salad Base
  • 1 can (15 oz) cannellini beans rinsed and drained
  • 1 can (15 oz) chickpeas rinsed and drained
  • 1 cup green olives pitted and smashed
  • 0.5 small red onion thinly sliced
  • 0.5 cup fresh parsley chopped
The Zesty Dressing
  • 0.33 cup extra virgin olive oil high quality
  • 3 tbsp red wine vinegar
  • 2 cloves garlic minced
  • 1 tsp red pepper flakes adjust to taste
  • 1 tsp salt to taste

Equipment

  • Large mixing bowl
  • Colander
  • Knife and cutting board
  • Whisk

Method
 

  1. Rinse the cannellini beans and chickpeas thoroughly in a colander until water runs clear. Let them air dry briefly.
  2. Thinly slice the red onion and chop the fresh herbs.
  3. In a large bowl, whisk together the olive oil, red wine vinegar, minced garlic, red pepper flakes, salt, and pepper until emulsified.
  4. Add the beans, chickpeas, olives, onion, and herbs to the dressing.
  5. Toss well to coat every ingredient.
  6. For best results, let marinate at room temperature for 30 minutes or refrigerate for 2 hours to allow flavors to meld.
  7. Serve at room temperature.

Notes

This salad keeps well in the refrigerator for up to 4 days. The oil may solidify in the fridge; let it sit at room temperature for 15 minutes before serving.