Meal Prep

Lemon Herb Feta Bean Salad

Name: Lemon Herb Feta Bean Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 1 can (15 oz) chickpeas, rinsed and drained; 1 can (15 oz) cannellini beans, rinsed and drained; 1/2 cup crumbled feta cheese; 1/2 red onion, finely diced; 1/2 cucumber, diced; 1/4 cup fresh parsley, chopped; 2 tbsp fresh mint, chopped; Juice of 1 lemon; 3 tbsp olive oil; Salt and black pepper to taste

Prepare this satisfying bean salad for a week of easy lunches. It's packed with plant-based protein and fresh flavors. The simple dressing keeps things light and bright.

Ingredients

1 can (15 oz) chickpeas, rinsed and drained
1 can (15 oz) cannellini beans, rinsed and drained
1/2 cup crumbled feta cheese
1/2 red onion, finely diced
1/2 cucumber, diced
1/4 cup fresh parsley, chopped
2 tbsp fresh mint, chopped
Juice of 1 lemon
3 tbsp olive oil
Salt and black pepper to taste

Instructions

In a large bowl, combine rinsed chickpeas and cannellini beans.
Add diced red onion, cucumber, chopped parsley, and mint to the bowl.
Whisk together lemon juice, olive oil, salt, and pepper in a small bowl. Pour over the bean mixture.
Gently fold in the crumbled feta. Chill for at least 30 minutes before serving.

Tips

For best flavor, let the salad sit in the fridge for a few hours before eating, allowing flavors to meld.
Store leftovers in an airtight container for up to 4 days. Add extra fresh herbs if serving later.