Mediterranean Bean Salad
Mediterranean Bean Salad packs chickpeas, white beans, vegetables, and feta cheese, topped with a light lemony dressing.
Equipment
- large bowl
- mason jar or salad dressing container
Ingredients
Mediterranean Bean Salad
- 1 can chickpeas 15 ounce, drained and rinsed
- 1 can white beans 15 ounce, drained and rinsed
- ¼ cup kalamata olives halved, pitted
- ⅓ cup roasted red peppers drained, chopped
- ½ a small red onion chopped
- 1 cup cherry tomatoes halved
- ½ a english cucumber diced
- ½ cup crumbled feta cheese optional
- 1 handful fresh mint chopped
- 1 handful fresh parsley chopped
- 4 medium green onions chopped
Dressing
- ¼ cup extra virgin olive oil
- 2 Tablespoons red wine vinegar
- 1 whole lemon juiced
- 2 cloves garlic minced
- salt to taste
- pepper to taste
- 1 teaspoon optional spices try sumac, za'atar or oregano
- crushed red pepper for extra spice
Instructions
Preparation
- In a large bowl mix together the chickpeas, white beans, olives, roasted red peppers, red onion, cherry tomatoes, bell pepper, cucumber, feta cheese, mint, parsley and green onions.
- In a large mason jar or salad dressing container add the olive oil, red wine vinegar, lemon juice, garlic and whisk together.
- Add salt and pepper to taste and 1 teaspoon of an additional spice if you like. Drizzle the dressing over the salad and toss gently to coat with the dressing.
- Serve with hummus and pita bread or use this salad as a topping for pita wraps, hummus plates or falafel.
Notes
This salad will keep in the refrigerator for up to 4 days in an air tight container. Best enjoyed within the first couple of days due to the softness of the white beans. Easily modified to your taste.
Nutrition
Serving: 1servingCalories: 163kcalCarbohydrates: 10gProtein: 4gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 11mgSodium: 344mgPotassium: 254mgFiber: 2gSugar: 3gVitamin A: 422IUVitamin C: 38mgCalcium: 98mgIron: 1mg
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