Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 red bell pepper, finely diced
- 1 English cucumber, finely diced
- ½ red onion, finely diced
- 1 pint cherry tomatoes, quartered
- 1 cup crumbled feta cheese
- ½ cup chopped fresh parsley
- ¼ cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 tsp dried oregano
- ½ tsp garlic powder
- 1 tsp kosher salt
- ½ tsp black pepper
Instructions
- Load up the beans. Add all three cans of beans to a very large bowl. The viral formula: beans first, packed dense — more beans than veggies, so every spoonful is protein-rich.
- Add the crunch. Toss in the bell pepper, cucumber, red onion, cherry tomatoes, feta, and parsley. Dice everything small and uniform so you get a bit of everything in each bite.
- Whisk the dressing. In a small jar, shake together the olive oil, red wine vinegar, lemon juice, Dijon, oregano, garlic powder, salt, and pepper.
- Toss and rest. Pour the dressing over and toss well so every bean is coated. Cover and refrigerate at least 30 minutes — it tastes even better after a few hours.
- Serve cold. Eat straight from the fridge all week. Keeps up to 5 days in an airtight container.
💡 No-cook genius tips
There is genuinely zero cooking in this recipe — the stove never turns on. Rinse the canned beans well to cut the sodium and keep the dressing clean-tasting. It gets better as it marinates, so make it the night before for peak flavor. Add diced avocado or a handful of pepperoncini right before serving if you want to dress it up. About 12 g protein and 8 g fiber per cup — this is the lunch that actually keeps you full.
Save for later
Love this recipe?
Save it to your "No-Cook Lunches" board — zero cooking, 15 minutes, done.
📌 Pin it for later