Description
A vibrant, protein-packed Mediterranean bean salad featuring chickpeas, cannellini beans, and crunchy vegetables tossed in a zesty herb vinaigrette.
Ingredients
Scale
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 1/2 English cucumber, chopped
1/2 small red onion, finely diced
1/3 cup fresh parsley, finely chopped
1/2 cup kalamata olives or pepperoncini (or a mix)
1/2 cup feta cheese, crumbled
1/4 cup red wine vinegar
1 1/2 tsp honey or maple syrup
1 1/2 tsp dried oregano
3 cloves garlic, minced
3/4 tsp fine salt
1/4 tsp black pepper
1/4 cup extra virgin olive oil
Instructions
- In a small bowl, whisk together red wine vinegar, honey or maple syrup, oregano, garlic, salt, and pepper.
- Slowly whisk in the olive oil until the dressing is fully emulsified.
- In a large mixing bowl, combine chickpeas, cannellini beans, diced peppers, cucumbers, red onion, parsley, olives, and feta.
- Pour the dressing over the salad mixture.
- Toss gently until all ingredients are evenly coated.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Stir again before serving.
Notes
- This salad stays fresh for up to 4 days in the refrigerator.
- To make it vegan, omit the feta or use a plant-based alternative.
- Add a squeeze of fresh lemon juice before serving for extra brightness.
Nutrition
- Serving Size: 6 servings
- Calories: 325 calories
- Sugar: 6g
- Sodium: 771mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 11mg