Mediterranean Dense Bean Salad
by: claire cary
This mediterranean dense bean salad is loaded with crisp veggies, butter beans, chickpeas, feta and a simple olive oil vinaigrette. Make a big batch and enjoy for lunch all week long! This recipe is gluten free and vegan friendly.
Ingredients
Salad
- 1 15 ounce can chickpeas drained and rinse
- 1 15 ounce can butter beans drained and rinsed
- 1 cup grape tomatoes halved
- 1 yellow bell pepper
- 2 mini cucumbers
- ½ cup diced red onion
- ⅓ cup feta
- ¼ cup fresh parsley chopped
Dressing
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 teaspoons honey
- 1 teaspoon dijon mustard
- 1 teaspoon minced garlic
- ¾ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Drain and rinse both cans of beans and add to a large mixing bowl.
- Wash and dice your veggies and add to the bowl.
- For this recipe, I like dicing the veggies pretty small. I did this by hand, but you can also use one of these veggie dicers to make it easy!
- Add all ingredients for the dressing to a shaker bottle or jar and shake or whisk really well to ensure all ingredients are fully combined.
- Pour the dressing over the salad, using as much or as little as you like. The dressing recipe makes a solid amount in case you want to add extra veggies, some leafy greens or just have leftover!
- Toss well to combine, then taste and adjust as desired, adding more salt etc as needed. Enjoy!
Notes
You can use really any kind of bean here, but I like chickpeas and some kind of white bean best. You can swap the butter beans for navy beans etc. if you prefer!
Serving: 1cup / Calories: 215kcal / Carbohydrates: 15g / Protein: 7g / Fat: 14g / Saturated Fat: 4g / Sodium: 457mg / Fiber: 2g / Sugar: 7g
