Description
A flavorful Mediterranean Dense Bean Salad packed with protein and fresh ingredients.
Ingredients
Scale
- 1 can 15 oz garbanzo beans (chickpeas), drained, rinsed and dried
- 1 can 15 oz navy beans, drained, rinsed and dried
- 1 small red onion diced (about ¾ cup when diced)
- 2 small bell peppers diced (red, orange or yellow)
- ½ English cucumber diced
- ½ cup Kalamata olives pitted and sliced
- 6 ounces vegan feta cheese crumbled
- ¼ cup fresh parsley stems removed, finely diced
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice (juice of one lemon)
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 3 large cloves garlic pressed through a garlic press
- ½ teaspoon fine salt
- ½ teaspoon dried oregano
Instructions
- In a large bowl, combine garbanzo beans, navy beans, red onion, bell peppers, cucumber, olives, vegan feta, and parsley.
- In a separate bowl, whisk together olive oil, lemon juice, maple syrup, Dijon mustard, garlic, salt, and oregano.
- Pour the dressing over the salad and toss to combine.
- Let the salad sit for at least 30 minutes to allow flavors to meld.
- Serve chilled or at room temperature.
Notes
- This salad can be made ahead and stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables or herbs to customize your salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Mediterranean Dense Bean Salad, vegan salad, healthy salad, protein salad