Fresh, colorful and surprisingly filling: this Mediterranean bean salad is perfect as lunch, a light dinner or a side dish at a barbecue. The combination of three types of beans, crunchy vegetables and a savory dressing with Habibi Veggie or Sirtaki Mix provides lots of flavor without complicated ingredients.

Ingredients (4 servings)

For the salad

• 1 can chickpeas (400 g), rinsed and well drained

• 1 can cannellini beans (400 g), rinsed and well drained

• 1 can kidney beans (400 g), rinsed and well drained

• 200 g cherry tomatoes, halved

• 1 cucumber, diced

• 1 red bell pepper, diced

• ½ red onion, finely sliced

• 75 g black olives, halved

• 100 g feta, crumbled (optional)

• 2 tbsp finely chopped fresh parsley

Dressing

Option 1: with Habibi Veggie

• 4 tbsp extra virgin olive oil

• 2 tbsp fresh lemon juice

• 1 tsp Dijon mustard

• 2 tsp Habibi Veggie

• 1 tsp honey (optional)

• Freshly ground black pepper

Option 2: with Sirtaki Mix

• 4 tbsp extra virgin olive oil

• 2 tbsp fresh lemon juice

• 1 tsp red wine vinegar

• 2 tsp Sirtaki Mix

• 1 small clove garlic, crushed

• Freshly ground black pepper

Preparation

1. Pour the chickpeas, cannellini beans and kidney beans into a colander and rinse them well under cold running water. Then let them drain. This removes excess salt and the starchy canning liquid, making the salad taste fresher.

2. Put the beans in a large bowl and add the cherry tomatoes, cucumber, bell pepper, red onion, olives and parsley.

3. Whisk together all ingredients for the chosen dressing until smooth.

4. Pour the dressing over the salad and gently toss everything together.

5. Add the crumbled feta last.

6. Preferably let the salad rest in the refrigerator for 20 to 30 minutes so the flavors can meld.

Variation tips

• Add grilled zucchini or eggplant for extra vegetables.

• Make the salad more nutritious with quinoa, bulgur or pearl couscous.

• Serve with grilled chicken, salmon or halloumi.

• Garnish with toasted pine nuts or pistachios for a nice crunch.

Storage

Store the salad covered in the refrigerator for up to 2 days. The flavors often become even fuller if the salad is allowed to marinate for a few hours.