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.
- Cucumber: I used one large English cucumber, or use 4 baby cucumbers
- 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, cucumber, 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.
Mediterranean Bean Salad
Ingredients
- 1 15-ounce can garbanzo beans, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 1 English cucumber, quartered
- 1 cup grape tomatoes, chopped
- 1 large garlic clove, finely minced
- ½ cup red onion, chopped
- ¼ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
- 1 ½ tablespoons extra virgin olive oil
- 1 medium lemon, juice from
- ½ teaspoon kosher salt
- Freshly ground black pepper
Instructions
- In a large bowl, combine the beans, cucumber, tomatoes, garlic, onion, parsley, and mint.
- For the dressing, in a small bowl, whisk the olive oil and lemon juice until smooth and emulsified.
- 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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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.
Perfect Pairings
Serve this garbanzo bean salad alongside one of these recipes to complete your meal.
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.
This is a delicious, healthy salad. I tweaked it a little for what I had on hand. I used three types of beans: Garbanzo, black, and cannellini. I also added some crumbled feta cheese and diced orange bell pepper for added color. For the dressing, I added a little bit on red wine vinegar and Dijon, which is what I typically use for my dressings. I made a little extra since I added a third can of beans. All of the other ingredients I used that were in the recipe.
Made the bean salad for a potluck and the bowl was cleaned out. It was delicious. Will definitely make again.
Great to do when have parsley and mint growing in garden, and would make a nice pot luck, a very nice refreshing side for a variety of dishes–we had it with skinny taste blackened salmon and the air fryer falafel from air fryer books. I liked it best adding some lower fat feta, and even a few olives sprinkled on when we had the falafel–which by the way were a favorite! I cut back on oil in dressing and wonder if I would miss it if left it out?
I have made this many times and it hits every time! Easy and delicious and keeps well in the fridge!
I love this recipe! It’s simple and delicious. This pairs really well with Greek or Mediterranean meatballs. I also like to sprinkle a bit of feta cheese on it when I eat it. I could seriously eat this every day for lunch.
Yum! I served this delicious bean salad with Skinnytaste Mediterranean Meatballs (also yum!), a sprinkling of crumbled feta cheese and a dollop of fage yogurt. If you like Mediterranean flavors, this meal is for you. I air fried the meatballs. Hummus and Skinnytaste pickled red onions would also be good with this. Absolutely delicious and healthy!
Great!
How much cucumber do you add?
1 English cucumber.
This was very tasty and super easy!!! Even my husband liked it. I added Feta cheese. I will be making this again. Thank you for sharing!!!!!
This is such a delicious summer salad bursting with fresh herbs. Love it and make it often.
This was amazing! Such a great combination of fresh herbs and ingredients. I could eat the whole bowl by itself! I did pair it with the Greek Turkey Meatballs tonight. It was the perfect combination!
I don’t want a recipe that uses CANNED BEANS, why can’t you just let us know how to COOK the damn beans and get on with the salad. I don’t want a cupboard full of cans! I already HAVE lots of dry beans. I just want to use them.
https://letmegooglethat.com/?q=how+to+cook+garbanzo+beans
https://letmegooglethat.com/?q=how+to+cook+black+beans
Calm yourself and a quick Google search will tell you how to cook “the damn beans”. Then proceed with the recipe that we all enjoy. Good grief!!
Atta girl, Katie!
Good job Katie. 🙂 Succinct, to the point, helpful, and not rude.
Are you for real? No one is forcing you to use this website for recipes. Use your fingers to Google and knock this shit off. The world doesn’t revolve around you.
How rude
Wow! This is the comment of an extremely angry and entitled person. There is no need to spread your hate in this world. Don’t we see enough of that already? IMAGINE throwing an adult temper tantrum because a recipe uses canned beans instead of dry. LOL. Kindness is the key to happiness, and since you seem very cruel and unhappy, I assume kindness is not important to you,
To the OP, I’m so sorry you have to deal with ignorant vitriol while sharing your FREE recipes. Thanks for the recipes! ✌🏼
I was searching for recipes and this one sounds delicious…I cannot believe what I just read. Do not use canned beans, just learn how to cook your damn beans and you will be just fine. Unbelievable
This sounds like a very tasty recipe from a very nice person. You on the other hand sound like a rude entitled person who should find another avenue to vent your angst.
So effin rude! No one’s forcing you to use canned beans, when I don’t want to use canned beans I make fresh, Google is your friend, it’s very easy to substitute fresh beans for canned, if you don’t like that she uses canned beans in her recipes why don’t you go and follow someone else!
I pretty much lived on this for several month while in Mexico during the summer season.
Added feta cheese and marinated artichokes at times
Swapped lemon for lime or various vinegars to modify
cooked beans from scratch which was amazing. When not available always rinse canned beans to reduce salt intake
Forgot also add persian cucumbers in with the veggies!!
Easy, delicious, and healthy! I will make this again and again.
this was so delicious. My guests loved it. thank you!
When do you add the sprialized cucumber. The recipe doesn’t list it, but it’s in the description and photos?
It’s optional
Loved it! Very simple to make taste so fresh
I used to be able to select Pinterest to save your recipes after the end of the recipe but have not been able to do so the last couple of weeks. The only Pin I see is at the top to follow you and I already do. How can I save your individual recipes?
It means one and one half tablespoons
Hi Gina
I would like to add this to my meal plan this week but I can’t eat
Garbanzos could I sub great northern beans or cannellini Thanks Pat
I don’t understand what 11/2 means on the oil?
I didn’t have mint, but used basil – delicious. Cucumber noodles are a perfect addition.
I wondered which type of mint, spearment or peppermint? I grow spearmint my herb garden but wasn’t sure…
I use spearmint
I’m on a no-fat diet so I eliminated the oil for this recipe, and I didn’t have fresh parsley so I substituted cilantro. Also used fresh mint from my garden. Absolutely delicious! Even without a drop of oil. I thought the mint might be weird but it actually added that subtle spark that made it really special. I will definitely keep this recipe and make it again and again. Thanks!
Didn’t see answer but can u refrigerate night before and serve cold
yes
Oh my! I just finished inhaling a bowl of this. So good! I added chopped cucumbers right into it, and added a splash of white wine vinegar for a little acidity. The mint is a great addition!
Hi,
I also got 5 smart points. I didn’t add the ingredients, I just put in your nutritional info. Oh well, 1 point doesn’t bother me too much! Great recipe! Thanks 🙂
Typo in my last post -The other website for the fritters is acouplecooks.com
Hi,
We wanted to go vegetarian last night and use our many CSA veggies in our frig! We made this recipe substituted cilantro for parsley and added mango (because we had in the frig.) also spiralized a cucumber. Along with this recipe we made carrot and kohlrabi fritters (from acouolecooks.com) -the dishes went very well together. We served salsa on the side. Next time will will also have avacado on the side and add feta cheese to the bean salad.
The recipes turned out great and will make it again.
Thank you !
You’re welcome Mary!
Can one use Spearmint instead?
Can one use Spearmint?
Hi! Your recipes are delicious and I’ve been following your website for a long time. I recently joined weight watchers about a weeks ago and I love that your recipes have Smart Points included. My problem is, I tried inputting this recipe into the WW app and it came out to 7 Smart Points- so weird. I am not complain to you, as you provide this wonderful free resource- I was just wondering if you have encountered similar problems with other recipes. I’ve heard many complaints about the app and also the way that WE calculates points and I was wondering if you had any thoughts on the subject. Thanks!
Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why. 🙂
Yup, I used the recipe builder in the app and I got 7 points per serving. I really appreciate you answering me- I’m so confused by this app!
And if I just try to add it as a food, using the nutritional info you provided, it comes out to 5 points. This WW program is turning out to be much more work than their old ones…
Email me and lets see if our ingredients match up
I’m a fool for mint, so this is the third time I’ve fixed this this summer. One question: why do you stipulate, stir with a metal spoon?
Any spoon would work. 🙂
I spiralized a zucchini and it tastes great! I made this to take for lunch several days. Thanks Gina for yet another fabulous recipe.
If you make it the night before, do you add the dressing or leave off until the next day? Also would you refrigerate overnight? Thanks!
I just made this, and even though the flavors haven’t set yet it’s already delicious! I added some diced cucumber right into the bean mixture. Yum, can’t wait to have this for lunch tomorrow!
What about the cucumber?
I served it over a spiralized cucumber but mentioned that it’s optional.
Hello!! So I’m a little confused on the points – on your site, you listed it as 6 SP per serving. However, when I plug it into my WW calculator, it says 5 SP, and when I add in the recipe to WeightWatchers.com, it comes out to 4 SP. I know that when in doubt, it’s a good idea to round up and go with the higher number, but I’m just a little confused as to how 3 different ways of calculating points are giving me different totals. Can anyone help??
Thanks for pointing this out, I just double checked recipe builder and it’s 4 Smart Points! 🙂
This is my new “go to” summer lunch recipe. I added a chicken breast and some fat-free feta.
Made a double batch of this Friday night for a Saturday potluck and it was very well received (and I think made even better by the extra time for flavors to meld), The leftovers (not much) will be enjoyed this week. Wonderful recipe, thanks!
Oh, and I didn’t have mint available so went without. Maybe next time I’ll try with mint but it’s not really necessary if that isn’t your thing.
You’re welcome!
I could LIVE on beans (except black eye peas) so I love all of your bean-based salads. I am always on the lookout for a healthy bean/greens salad that I can make on Sunday and divide for daily lunches for the work week. This one is perfect as I can easily add the tomatoes daily. Please keep these delightful salad ideas coming!
I made this today and it is DELICIOUS! I didn’t have parsley so I just used some dried parsley to hold me over til I can make it again with fresh parsley. This is definitely going to be my easy go-to summer dish. Perfect to take to a cookout!
Great!
I prepared this recipe last night and we thoroughly enjoyed it. I didn’t use the cucumbers, but I served hummus on the side with warm pita bread slices. I’ll definitely make this again and try the cucumbers. I used some of my fresh mint from my garden. I think any other kind of beans would be delicious!
I made this last week and brought it for lunch several days – came out great! I used sun dried tomatoes because I had them and wanted to use them up
This looks amazing! I have all the ingredients together. Just wondering, if I make it at night for the next day, will it be good sitting over night, or should I make it in the morning? Thanks!
It should be fine!
any recommendations to substitute for the lemon. I just cut into my lemon & it’s mushy gray pulp on the end.
Wow it looks so colorful and pretty! And yummy! Love that you put mint in it. I can’t wait to make this tomorrow! I really need to buy an inspiralizer. For now I’m thinking I will just dice the cucumbers.
Sounds good!
Which one of the mints did you use?
I will try substituting white beans as I HATE garbanzos! This sounds good.
How many cucumbers?
I used 1 medium English cucumber and it was enough for 2 servings.
Gina, this looks delicious! You can even add some tuna for some added protein. Thank you for all your wonderful recipes. You’re like a member of my family, I’ll say; Oh, this is one of Gina’s recipes and they know it’s going to be delicious.
I am definitely trying this out. Thanks
Funny, I just made your lentil salad yesterday. That’s one of my favorite recipes from you. This is so similar, I know it will taste great! I feel like I might just add a cucumber and black beans to the lentil salad I already have to kick it up a notch. The lemon juice/olive oil dressing is so good! I cant wait to make this!
Let me know how it is!