Mediterranean Bean Salad

I love having fresh, easy meals that I can whip up real quick and then keep in the fridge for a few days. Whenever I have a busy week at work, I try to have meals that are super quick to make, and even easier to take for lunches. This recipe is great for summer days; it’s super light and refreshing!

I took a basic tomato cucumber salad and made it more hearty by adding chickpeas and black beans. Adding beans is my favorite way to pack a big punch of protein to an already delicious meal.

I recommend letting the salad marinate in the fridge for at least a couple hours before serving, as this really lets all the flavors soak in. Serving the salad chilled will keep the salad a refreshing bite to eat on a hot summer day. This salad is perfect for any summer party, and is sure to be a crowd pleaser!

For a hearty summer meal, add this salad to a bed of greens. Or for a light summer lunch, pack the salad in a jar, perfect to take to work!

Mediterranean Bean Salad
Yields 4
A light and refreshing salad perfect for hot summer days! Crisp veggies paired with hearty beans make this perfect for lunches.
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Prep Time
20 min
Prep Time
20 min
  1. 1 can black beans
  2. 1 can chickpeas
  3. 1 cucumber
  4. 1 package grape tomatoes
  5. 10 black olives
  6. 2 green onions
  7. 1/2 white onion
  8. 1-2 lemons (enough to yield 1/4 cup juice)
  9. 1 garlic clove, minced
  10. 1 tablespoon parsley
  11. 1 teaspoon tarragon
  12. 1 teaspoon salt
  13. 1/4 teaspoon pepper
  14. 1 1/2 tablespoons olive oil
  1. Rinse the beans with cold water and add to a large mixing bowl.
  2. Chop the cucumber, tomatoes, onions, and olives. I diced the cucumber and onions fairly small, quartered the tomatoes, and sliced the olives. Add the veggies to the mixing bowl.
  3. Juice the lemons and add to a small bowl. Add the olive oil, parsley, tarragon, salt, pepper, and garlic to the lemon juice. Stir the mixture as much as you can and add the the mixing bowl.
  4. Gently stir the entire mixture until it's mixed well.
  1. Chill the salad for at least a few hours before serving. Serve as a salad on its own or as a side dish.
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