Dense Bean Salad
This Dense Bean Salad is a high-protein hearty mix of chickpeas, cannellini beans, crisp vegetables, olives, and feta in a tangy oregano-garlic vinaigrette. Perfect for meal prepped lunches and popular at potlucks!
Servings: 6 servings
Ingredients
For the salad
- 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 I also made this with pepperoncini instead and it was delicious - you could also do a mix of the 2
- ½ cup feta cheese crumbled
For the dressing
- 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 by whisking together red wine vinegar, honey (or maple syrup), oregano, garlic, salt, and pepper. Slowly whisk in the olive oil until combined.
- In a large mixing bowl, add beans, bell peppers, cucumbers, red onion, parsley, olives, and feta.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Chill and serve. For best flavor, cover and refrigerate for at least 30 minutes before serving. Stir again before enjoying.
Notes
Store in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 211kcal | Carbohydrates: 19g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 11mg | Sodium: 771mg | Potassium: 175mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1067IU | Vitamin C: 68mg | Calcium: 137mg | Iron: 2mg
