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 half an English cucumber)
- ½ small red onion (heaping half cup)
- ⅓ cup fresh parsley (finely chopped)
- ½ cup kalamata olives (optional)
- ½ cup feta cheese (crumbled)
- ¼ cup red wine vinegar
- 1 ½ tsp honey or pure maple syrup
- 1 ½ tsp dried oregano
- 3 cloves garlic (minced)
- ¾ tsp fine salt
- ¼ tsp freshly ground black pepper
- ¼ cup extra virgin olive oil
Instructions
- Make the Dressing: In a bowl, whisk together the red wine vinegar, honey, dried oregano, minced garlic, fine salt, and black pepper. Slowly add the olive oil while whisking continuously until well mixed.
- Mix the Ingredients: In a large bowl, combine the chickpeas, cannellini beans, red bell pepper, orange or yellow bell pepper, cucumbers, red onion, parsley, olives, and feta.
- Combine the Salad: Pour the dressing over the salad ingredients and gently toss until everything is evenly coated.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to blend.
Notes
Best served chilled. Can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 15mg
Keywords: salad, vegan, bean salad, healthy, quick meal, Mediterranean, gluten-free