Easy Mediterranean Bean And Chicken Salad

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Easy Mediterranean bean chicken salad

Easy Mediterranean Bean And Chicken Salad

Noah Quezada RDN
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 30 minutes
Course Main Course
Cuisine Meal prep
Servings 8 Servings
Calories 465 kcal

Ingredients
  

Salad Ingredients

  • 1 can Kidney Beans Canned, Drained – 15 oz
  • 1 can Garbanzo Beans Canned, Drained, and Rinsed – 15 oz
  • 1 large Green Bell Peppers Raw – 1 cup, chopped
  • 1 large Red Bell Peppers Raw – 1 cup, chopped
  • 1 large Cucumber Raw, With Peel – 1/2 medium
  • 1 large Onion White, Yellow, or Red, Raw – 1 cup
  • 1.5 tbsp Capers whole pieces
  • 1 cup Parsley Fresh – 1 cup, chopped
  • 3 roma Tomato Red, Raw – 1 cup, chopped
  • 15 leaves Basil Fresh
  • 15 leaves Mint Fresh

Top salad with:

  • 3 oz Cooke Protein (chicken in this case) Can use rotisserie chicken
  • 1 oz Low Feta Cheese

Dijon Garlic Vinaigrette

  • 2 cloves Garlic Fresh
  • 1/2 tbsp Dijon Mustard
  • 2 tbsp Lemon Juice Fresh
  • 1 tsp Sugar White Granulated
  • 1/4 cup Olive Oil
  • 1 dash Black Pepper
  • 1 dash Salt

Instructions
 

  • Combine Ingredients: In a large bowl, mix the beans, chopped peppers, cucumber, onions, capers, fresh herbs, crumbled feta, and your choice of pre-cooked protein (e.g., shredded chicken, shrimp, or tofu).
  • Make the Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, sugar, salt, and pepper until smooth.
  • Assemble: Pour the vinaigrette over the salad and toss to coat everything evenly.
  • Chill and Serve: Cover and refrigerate for 30 minutes, then toss again before serving. Enjoy!

Notes

Calories: 465
Protein: 43 g
Fat: 13 g 
Carbohydrates: 46 g 
Fiber: 11 g