Greek Bean Salad with Lemon & Herb Infused Sea Salt

The Salad That Tastes Like Summer in Greece

This Greek bean salad is everything you want on a warm day — bright, hearty, and packed with flavor. Chickpeas, kalamata olives, crisp cucumber, red onion, and crumbled feta come together in a lemony herb dressing that’s elevated by two SALTOPIA staples: FISH FACE Lemon Salt for that citrus punch and KITCHEN’S KEEPER Italian Herbs & Garlic Salt for savory depth.

No cooking required. Ready in 15 minutes. Tastes like you tried much harder than you did.

🥗 Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 English cucumber, diced
• ½ red onion, thinly sliced
• ½ cup kalamata olives, halved
• ½ cup cherry tomatoes, halved
• ½ cup crumbled feta cheese
• 2 tablespoons fresh parsley, chopped
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• ½ teaspoon SALTOPIA FISH FACE Lemon Salt
• ½ teaspoon SALTOPIA KITCHEN’S KEEPER Italian Herbs & Garlic Salt
• Fresh cracked black pepper to taste

👩🍳 Directions

1. Add chickpeas, cannellini beans, cucumber, red onion, olives, cherry tomatoes, and parsley to a large bowl.
2. In a small bowl, whisk together olive oil, red wine vinegar, FISH FACE, and KITCHEN’S KEEPER.
3. Pour dressing over the salad and toss well to combine.
4. Top with crumbled feta and a crack of black pepper.
5. Serve immediately or refrigerate for up to 2 days — the flavors get even better overnight.

✨ Pro Tip

Make it a meal by adding grilled chicken or shrimp seasoned with FISH FACE on top. Or serve alongside warm pita bread for a complete Mediterranean spread. This salad also travels beautifully — perfect for picnics, potlucks, and meal prep. 🌿