Mediterranean Dense Bean Salad
This Mediterranean Dense Bean Salad is a hearty and healthy dish packed with flavor and nutrition.
Equipment
- Mixing bowl
- Garlic press
Ingredients
The Salad
- 1 can garbanzo beans (chickpeas) drained, rinsed and dried
- 1 can 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 cucumber diced
- ½ cup Kalamata olives pitted and sliced
- 6 ounces vegan feta cheese crumbled (about ¾ of the block)
- ¼ cup fresh parsley stems removed, finely diced
The Dressing
- 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 mixing bowl, combine the garbanzo beans, navy beans, red onion, bell peppers, cucumber, Kalamata olives, vegan feta cheese, and parsley.
- In a separate bowl, whisk together the olive oil, lemon juice, maple syrup, Dijon mustard, garlic, salt, and oregano to make the dressing.
- Pour the dressing over the salad and toss gently to combine.
- Serve chilled or at room temperature.
Notes
This salad can be made ahead of time and stored in the refrigerator for up to 3 days.