Food and Nutrition


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Great Northern Bean Salad

Great Northern Bean Salad
Great Northern Bean Salad
This healthy recipe comes from NDSU Extension Service.


  • 1 large cucumber, diced (about 1½ cups)
  • 2 large tomatoes, diced (about 2 cups)
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • ¼ c. lemon juice
  • ¼ c. olive oil
  • ½ tsp. honey
  • 1 tsp. Dijon mustard
  • 3 Tbsp. dill weed
  • ⅓ cup crumbled feta cheese
  • Salt and freshly ground black pepper


Drain and rinse the beans. Rinse, then chop the cucumber and tomato. Combine chopped produce with rinsed chickpeas in a large bowl. In a small bowl, whisk together the lemon juice, olive oil, honey and the mustard. Season with salt and pepper, then stir in the chopped dill. Add dressing and feta cheese to salad and toss until well mixed. Cover, then refrigerate at least 15 minutes before serving to give all the flavors time to come together.


Makes eight servings. Each serving has 220 calories, 9 grams (g) fat, 28 g carbohydrate, 10 g protein, 6 g fiber and 180 milligrams sodium.

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