Mediterranean White Bean Salad with Feta
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This Mediterranean White Bean and Chickpea Salad with Feta, artichokes, cherry tomatoes, cucumber and Kalamata olives makes a quick lunch, easy side dish, and a fantastic pot-luck recipe!JUMP TO RECIPE
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Looking for more great salad recipes?
Try my Mexican Street Corn Salad, Watermelon Avocado Salad with Whipped Goat Cheese, Broccoli Salad with Bacon and Cheddar, or Prosciutto Melon Salad with Burrata!
This Mediterranean White Bean Salad with Feta is so simple to make, with a few fresh veggies and a handful of pantry staples. It’s great for meal prep lunches for the week, and makes a great healthy summer BBQ side dish!
Serve it alongside some grilled meat or veggies for a quick and easy dinner, or bring it to your next get together and watch it disappear!
What goes into the Mediterranean bean salad?
This fresh and delicious loaded mediterranean white bean and chickpea salad is jam-packed with fresh ingredients, for a quick and simple salad bursting with flavor. To make the salad, you will need:
- A jar of quartered marinated artichoke hearts. These add great texture and a briney acidic flavor to the salad.
- Kalamata Olives. Hands down my favorite olives! They are relatively large and dark purple in color, super meaty and flavorful, and are named after the city of Kalamata in the southern Peloponnese, Greece.
- A small-medium cucumber, for a crisp and fresh bite.
- A bunch of fresh cherry or grape tomatoes.
- A bit of thinly sliced red onion.
- Plenty of crumbled Feta cheese. (omit this for a vegan salad).
- 1 bunch cilantro, chopped stems and all! Those stems have flavor, too! Chop ’em up and throw ’em in.
- A couple cans of chickpeas, drained and rinsed well.
- A couple cans of white beans, drained and rinsed well.
- A few pepperoncini peppers, to add a pickly burst of flavor to the salad.
Making the dressing
Once you’ve got all your ingredients prepped and tossed, you’ll make a quick and easy dressing! For the tasty and tangy dressing, you will need:
- Good red wine vinegar. My favorite is Pompeian.
- Some good Extra Virgin Olive Oil.
- A bit of dried oregano.
- Salt and fresh ground black pepper.
- Country Dijon mustard, or stone ground mustard. My pick is Grey Poupon Country Dijon.
- 1 clove crushed Garlic. You want this super finely minced or crushed, so it blends seamlessly into the dressing.
- A bit of fresh lemon juice. No bottled! One small lemon should do the trick.
Can this salad be made vegan?
Absolutely! To make this salad vegan, all you need to do is omit the feta cheese!
Tailoring the salad to your tastes
This mediterranean white bean salad is easy to customize to your tastes, without compromising flavor. Hate cucumbers? Leave them out! Not a fan of pepperoncini peppers? Don’t add any. As long as you retain the dressing recipe, and maintain a few brine-y items (like olives and artichokes) you’re golden!
Can I sub in different beans, or leave out the white beans? What if I wanted to do an all chickpea salad?
While the recipe calls for both cannellini beans and chickpeas, you could easily turn this into a loaded mediterranean chickpea salad by using only chickpeas! Just replace the cannellinis for chickpeas, and you’re golden!
This salad would also be great with some pinto beans or even kidney beans!
Serving suggestions for the Mediterranean White Bean Salad with Feta
This fun take on a greek garbanzo bean salad is great as is for a side or pot-luck recipe. If you’re looking to jazz it up or turn it into a super hearty meal, you could add grilled chicken or shrimp to it, or even some flaked cooked salmon!
If you make my Mediterranean White Bean Salad with Feta, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
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Mediterranean White Bean Salad with Feta
- 1 12 oz jar marinated artichoke quarters, drained
- 1/2 cup pitted Kalamata Olives, halved
- 1 cup cucumber, cut into small pieces
- 12 oz cherry or grape tomatoes, halved
- 1/2 medium red onion, sliced thinly
- 1/2 cup crumbled Feta cheese
- 3 whole pickled Pepperoncini peppers, seeds removed and thinly sliced into rings
- 1 bunch fresh cilantro, chopped (stems and all)
- 2 15.5 oz cans of chickpeas, drained and rinsed
- 2 15.5 oz cans cannellini beans, drained and rinsed
- 3 tbsp red wine vinegar
- 4 tbsp extra virgin olive oil
- 1/2 tsp dried oregano
- salt and fresh ground black pepper, to taste
- 1 tbsp Country Dijon or Stone ground mustard
- 1 clove garlic, crushed/minced
- 1 tbsp fresh lemon juice
- Prep your ingredients. Drain the artichokes, halve the olives, cut the cucumber into small pieces (I like to cut the cucumber in half lengthwise, then in half lengthwise again and slice crosswise for small bite size pieces). Halve the cherry or grape tomatoes, slice the red onion, roughly chop the cilantro, seed and thinly slice the Pepperoncini. Drain the beans, and rinse well in a colander to remove the residue from the canning liquid. Measure out the feta crumbles. 2. Once all salad ingredients are prepped, add them to a large bowl, and toss to combine. 3. Next, make the dressing. Add all dressing ingredients to a medium bowl or liquid measure, and whisk well to combine. 4. Pour dressing over the salad, and gently toss to coat. Taste, and add salt and pepper if needed. 5. Salad an be made ahead, and keeps in the refrigerator for up to 5 days. Can be served immediately.
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I had this salad over the weekend!! So delicious!!!
Thanks so much! I’m so glad you enjoyed it 🙂