Dense Bean Salad with Chickpeas and Feta

A make-ahead protein-packed lunch of chickpeas, kidney beans, crisp vegetables, and feta tossed in a bright lemon-olive oil dressing.

Prep: 20 min · Cook: 0 min · Yield: 4 · Method: No-Cook

Ingredients

• 15.5 ounces chickpeas
• 15.5 ounces kidney beans
• 1 medium cucumber
• 1 medium bell pepper
• 0.5 small red onion
• 4 ounces feta cheese
• 1 medium lemon
• 3 tablespoons olive oil
• 1 teaspoon dijon mustard
• 0.5 teaspoon dried oregano
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Drain and rinse the chickpeas and kidney beans. Pat them dry, then place them in a large bowl. (about 5 min)
2. Dice the cucumber and bell pepper, finely chop the red onion, and crumble the feta. Add all three vegetables and the feta to the bowl. (about 8 min)
3. Finely grate 1 teaspoon of lemon zest and squeeze 3 tablespoons lemon juice into a small bowl. Whisk in the olive oil, Dijon mustard, oregano, salt, and black pepper. (about 3 min)
4. Pour the dressing over the bean mixture and gently toss until evenly coated. Cover and refrigerate for at least 30 minutes, or up to 3 days, to let the flavors develop. Toss again before serving. (about 30 min)