This Mediterranean bean salad with garbanzo beans, black beans and cucumber is so flavorful and fresh, with lemon juice, mint and parsley to brighten it up. Serve it as a side dish for potlucks or a light lunch.
Easy Mediterranean Bean Salad
Have you ever had the Balela salad from Trader Joe’s? This Mediterranean bean salad is similar, pairing the chickpeas with black beans for varying texture, along with crisp cucumber, juicy tomatoes, a bright lemon dressing, and fresh herbs. Each serving has over 9 grams of fiber! Serve this chickpea recipe with air fryer falafel and pita bread for a Middle Eastern inspired dinner perfect for hot summer days (or any day, really!).
Why This Mediterranean Bean Salad Is a Hit
This is one of those salads I make on repeat to hit my fiber golas, especially when I need something quick and healthy. It comes together in minutes; I love that it doesn’t require any cooking, and it actually tastes better as it sits. The combination of lemon, olive oil, garlic, and herbs gives it that classic Mediterranean flavor.
- No cooking required: Perfect for hot days when you don’t want to warm up the kitchen.
- Bright and fresh: Lemon juice, parsley, and mint give it a fresh, vibrant flavor.
- High Fiber: Over 9 grams of fiber per serving!
- Meal-prep friendly: Make it in advance for lunch, potlucks, or as a side for dinner.
Ingredients You’ll Need
Below are the ingredients for this garbanzo bean Mediterranean salad. See the recipe card for exact measurements.
- Garbanzo beans (chickpeas): Drained and rinsed.
- Black beans: Drain and rinse these too. Or, if you prefer, add a second can of garbanzo beans instead.
- Grape tomatoes: Cherry tomatoes would also work, as would a regular-size diced tomato (they’re just not quite as sweet).
- Garlic and red onion: Finely minced to blend right into the salad.
- Fresh parsley and mint give the salad its fresh, herby flavor.
- Olive oil forms the base of the dressing.
- Lemon juice: Be sure to use fresh lemon juice for the most vibrant flavor.
- Kosher salt and black pepper to taste.
How to Make Mediterranean Bean Salad
This Mediterranean bean salad comes together in just a few steps.
- Combine the salad: In a large bowl, add the garbanzo beans, black beans, tomatoes, garlic, red onion, parsley, and mint.
- Make the dressing: In a small bowl, whisk together the olive oil and lemon juice until combined.
- Toss everything together: Pour the dressing over the salad, season with salt and pepper, and gently toss to combine.
- Let it sit: Allow the salad to rest at room temperature for about 30 minutes so the flavors can meld.
Yield: servings
Serving Size: 3 /4 cup
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In a large bowl, combine the beans, tomatoes, garlic, onion, parsley, and mint.
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For the dressing, in a small bowl, whisk the olive oil and lemon juice until smooth and emulsified.
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Pour the dressing over the beans and veggies, add ½ teaspoon salt and black pepper to taste and carefully toss with a large metal spoon. Allow to sit at room temperature for 30 minutes so flavors combine, or refrigerate to serve later.
Last Step:
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Serving: 3 /4 cup, Calories: 175 kcal, Carbohydrates: 26 g, Protein: 8 g, Fat: 4.5 g, Saturated Fat: 0.5 g, Sodium: 327 mg, Fiber: 9 g, Sugar: 1 g
Tips from Gina’s Test Kitchen
- Rinse the beans well: This removes excess sodium and improves their flavor.
- Chop the onion and garlic finely: Smaller pieces help distribute flavor evenly and also helps avoid the unpleasantness of biting into a big piece of garlic or onion.
- Let it rest: Don’t skip this step! The flavor gets much better after sitting because the beans soak up the flavors of the lemon juice, herbs, onion, and garlic.
- Put your own spin on it: Add crumbled pita chips (or toasted pita pieces) for extra texture, toss in crumbled feta for a little creaminess, or add diced red bell pepper.
Storage Tips
Store this Mediterranean garbanzo bean salad in an airtight container for up to 4 days. Stir well before serving to redistribute the dressing.
