Name: Hearty Bean Salad with Feta and Olives Recipe
Prep time: 25 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 can chickpeas (drained and rinsed); 1 can cannellini beans (drained and rinsed); 1 red bell pepper (finely diced); 1 orange or yellow bell pepper (finely diced); 2 Persian cucumbers (or half an English cucumber, chopped); ½ small red onion (heaping half cup, finely diced); ⅓ cup fresh parsley (finely chopped); ½ cup kalamata olives (pitted, can substitute pepperoncini or a mix of both); ½ cup feta cheese (crumbled); ¼ cup red wine vinegar; 1 ½ tsp honey or pure maple syrup; 1 ½ tsp dried oregano; 3 cloves garlic (minced); ¾ tsp fine salt; ¼ tsp freshly ground black pepper; ¼ cup extra virgin olive oil

If you’re after a salad that’s as satisfying as it is vibrant, then you’re going to adore this Hearty Bean Salad with Feta and Olives Recipe. I absolutely love how this salad combines creamy beans, briny olives, and tangy feta, all tossed in a garlicky oregano dressing that just sings flavor. Whether you need a quick lunch, a potluck hit, or a make-ahead side, this recipe never disappoints—and I can’t wait to share all the tips I’ve picked up to make it a total success in your kitchen.

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Why You’ll Love This Recipe

Super Hearty and Satisfying: The combo of chickpeas and cannellini beans packs protein and fiber to keep you full.
Bright, Balanced Flavors: The tangy red wine vinegar and oregano dressing cuts through the richness perfectly.
Easy to Make Ahead: This salad tastes even better after chilling, making it great for meal prep or parties.
Versatile and Crowd-Pleasing: Olives and feta add a Mediterranean flair that gets rave reviews every time.

A white bowl filled with a colorful bean salad showing multiple layers of small, chopped vegetables and legumes. The base layer is made of light beige chickpeas and white beans mixed with a scattering of deep purple olive slices. On top, there is a thick mix of small diced bright red bell peppers, yellow bell peppers, green cucumbers, and red onions, creating a vibrant patchwork of colors. White crumbled cheese is sprinkled evenly over the salad, adding a soft, crumbly texture. The surface of the salad looks fresh, moist, and lightly coated in dressing. The bowl rests on a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - Hearty Bean Salad with Feta and Olives, healthy bean salad, Mediterranean bean salad, quick vegetarian salad, nutritious side dish

Ingredients You’ll Need

All the ingredients here work in harmony, offering a mix of textures and Mediterranean flair. When you shop, opt for good-quality feta and olives—you’ll notice the difference in the final salad. Also, fresh herbs like parsley really brighten things up.

Flat lay of a small white ceramic bowl filled with cooked chickpeas, a small white ceramic bowl with white cannellini beans, a whole red bell pepper, a whole orange bell pepper, two whole Persian cucumbers, half a small red onion cut to show its layers, a small white ceramic bowl of fresh chopped parsley, a small white ceramic bowl with kalamata olives, a small white ceramic bowl with crumbled feta cheese, a small white ceramic bowl containing red wine vinegar, a small white ceramic bowl with golden honey, a small pile of dried oregano leaves, three whole uncracked garlic cloves with papery skins intact, a small white ceramic bowl with fine salt, a small white ceramic bowl with freshly ground black pepper, and a small white ceramic bowl filled with extra virgin olive oil, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Hearty Bean Salad with Feta and Olives, healthy bean salad, Mediterranean bean salad, quick vegetarian salad, nutritious side dish

Chickpeas: Canned is perfectly fine—just rinse them well to reduce sodium and brighten flavor.
Cannellini beans: Like chickpeas, canned works best for convenience and consistency.
Red and orange (or yellow) bell peppers: Diced finely for a sweet crunch and vibrant color.
Persian cucumbers (or half an English cucumber): They’re crisp and less watery, which keeps the salad fresh.
Red onion: Gives a bit of sharpness; soaking in cold water for 10 minutes can mellow the bite if you prefer.
Fresh parsley: Finely chopped to add an herbaceous lift.
Kalamata olives (or pepperoncini): I love how the tangy olives pair with the feta—pepperoncini add a fun spicy twist.
Feta cheese: Crumbled and creamy, this is the star that adds salty richness.
Red wine vinegar: The acidity here brightens and ties the salad together.
Honey or pure maple syrup: Just a touch to balance acidity with gentle sweetness.
Dried oregano: Brings that classic Mediterranean herb flavor.
Garlic: Minced fresh for punchy aromatics.
Fine salt and freshly ground black pepper: Essential to season everything just right.
Extra virgin olive oil: For richness and to meld the dressing ingredients into a velvety finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about this Hearty Bean Salad with Feta and Olives Recipe is how easy it is to make your own. I often switch up ingredients depending on what I have on hand or who I’m cooking for.

Spicy Variation: I added some chopped fresh jalapeño once, and it gave a lovely kick without overpowering the salad.
Herb Swap: Sometimes I substitute fresh cilantro or mint for parsley for a different flavor profile.
Vegan Version: I leave out feta and toss in toasted pine nuts for a nice crunch and richness.
Seasonal Twist: Roasted cherry tomatoes in summer add sweetness, while roasted root veggies bring warmth in cooler months.

How to Make Hearty Bean Salad with Feta and Olives Recipe

Step 1: Whisk Together That Magic Dressing

Start by combining red wine vinegar, honey or maple syrup, oregano, minced garlic, salt, and pepper in a bowl. Whisk them together to marry the flavors. Then slowly drizzle in the extra virgin olive oil while whisking continuously until the dressing emulsifies into a smooth, slightly thickened vinaigrette. This step really brings the dressing to life, so take your time here—it makes all the difference!

Step 2: Combine Your Salad Ingredients

In a large mixing bowl, toss together your drained chickpeas and cannellini beans, diced bell peppers, cucumbers, finely chopped red onion, parsley, olives, and crumbled feta. You’ll notice the colors and textures already making this salad tantalizing to the eye.

Step 3: Dress and Chill

Pour the dressing over the salad and toss gently but thoroughly to make sure every bite is flavorful. This salad really benefits from some rest, so cover and refrigerate it for at least 30 minutes. When you’re ready to serve, give it a quick stir to refresh the dressing coverage. Trust me on this one—a little chilling time makes the flavors mellow and blend perfectly.

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Pro Tips for Making Hearty Bean Salad with Feta and Olives Recipe

Use Fresh, Quality Ingredients: I swear by better-quality feta and olives for a richer, more authentic flavor that elevates the whole salad.
Don’t Skip the Resting Time: I used to serve this immediately and missed out on the magic that happens when the flavors marry in the fridge.
Whisk Dressing Slowly: Adding olive oil gradually helps the dressing emulsify perfectly without separating later on.
Balance the Salt: Because feta and olives are salty, start with less salt in the dressing and adjust after tossing the salad.

How to Serve Hearty Bean Salad with Feta and Olives Recipe

The image shows a white bowl filled with a colorful salad made of many small chopped vegetables and beans. There are five visible layers: at the bottom is a mix of small round chickpeas and white beans with a creamy texture, above that are chopped bright red tomatoes and diced yellow peppers spread evenly, next is a layer of finely chopped green celery and cucumber giving a fresh look, on top of that are small pieces of purple onions scattered across, and sprinkled all over are tiny white crumbles of cheese. A silver spoon is resting on the left side inside the bowl. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Hearty Bean Salad with Feta and Olives, healthy bean salad, Mediterranean bean salad, quick vegetarian salad, nutritious side dish

Garnishes

I love finishing this salad with a sprinkle of extra chopped parsley or a drizzle of good olive oil right before serving. A few lemon wedges on the side are a nice touch if you like a little extra zing. Sometimes, I add a few cracked black pepper flakes for that little rustic kick.

Side Dishes

My family often pairs this salad with grilled chicken or fish for a complete meal, but it’s equally delightful alongside warm pita bread or a crusty baguette. It’s a fabulous side dish for barbecue spreads or Mediterranean-themed dinners.

Creative Ways to Present

For a party, I sometimes layer this bean salad in small clear glass jars or pretty bowls topped with olive sprigs, so it looks as good as it tastes. Another fun idea is to serve it over a bed of mixed greens or baby spinach to add some leafy freshness and make it feel a bit more substantial.

Make Ahead and Storage

Storing Leftovers

I keep leftover hearty bean salad in an airtight container in the fridge, and it stays fresh and tasty for up to 3 days. The flavors actually deepen over time, making it an excellent option for lunches during the week.

Freezing

Since the fresh vegetables and feta don’t freeze well, I usually don’t freeze this salad. If you want to prep in advance, I recommend freezing just the beans cooked plain and assembling the salad fresh.

Reheating

This salad is best served cold or at room temperature. If you like it slightly warmer, I let it sit out for about 15-20 minutes rather than reheating it to keep the fresh, crisp texture intact.

FAQs

Can I substitute fresh herbs if I don’t have parsley?

Absolutely! While parsley adds a fresh, bright note, you can swap in fresh cilantro, mint, or even basil depending on your taste preferences. Each herb will bring a unique twist to the salad.
How long can I keep this bean salad in the fridge?

If stored properly in an airtight container, this salad will stay fresh and delicious for up to 3 days. Beyond that, the textures of the veggies and feta might start to soften.
Can I use fresh-cooked beans instead of canned?

Yes, you can! Just make sure to cook the beans until tender and let them cool completely before mixing into the salad. Keep in mind canned beans save time and offer consistent texture.
What’s the best way to balance the saltiness in this salad?

Since feta and olives are naturally salty, start with minimal salt in your dressing. Toss everything, taste, and then add more salt if needed to avoid over-seasoning.
Can I make this salad vegan?

Definitely! Simply omit the feta cheese and consider adding nuts or seeds, like toasted pine nuts or sunflower seeds, for extra texture and richness.

Final Thoughts

This Hearty Bean Salad with Feta and Olives Recipe is more than just a salad to me—it’s comfort and brightness in a bowl. I discovered this combination when I needed something quick yet filling for busy days, and it quickly became a family favorite. I know you’ll enjoy making it as much as I do, and it’s one of those recipes you can customize and come back to again and again. Give it a try, and I bet it’ll become a staple in your kitchen too!