Go Back
Print Recipe

Mediterranean Bean Salad

Prep Time20 minutes
Total Time20 minutes
Course: Salad
Keyword: Vegan
Servings: 8

Ingredients

  • 2 15-ounce cans chickpeas drained and rinsed
  • 1 15-ounce can cannellini beans drained and rinsed
  • 1/2 red onion diced
  • 1 red bell pepper diced
  • 1 English cucumber chopped
  • 1 pint cherry tomatoes sliced in half
  • 1 bunch fresh parlsey
  • 4 tbsp olive oil
  • 1/3 cup balsamic vinegar
  • 2 tsp dried oregano
  • 1/2 tsp crushed red pepper
  • 1 1/2 tsp sea salt
  • 1/2 tsp fresh ground black pepper
  • 2 large avocados

Instructions

  • Add your drained and rinsed chickpeas and cannellini beans to a large bowl.
  • Finely chop the red onion and add it to the bowl. Seed and chop the red bell pepper and add to the bowl. Chop the cucumber into small bite-size pieces, halve the cherry tomatoes, finely chop the parsley, and add them to the bowl.
  • In a small jar with a lid (or small bowl with a whisk), add the olive oil, balsamic vinegar, dried oregano, red chili flakes, salt, and black pepper. Shake (or whisk) until well combined.
  • Pour the dressing over the salad and stir everything together. Add some diced avocado to a serving right before eating, otherwise it will get a bit brown in the refrigerator.
  • Store in the refrigerator for up to 5 days. You may portion it into smaller containers for meal prep, making lunch easy this week!

Notes

Wait to add the diced avocado until right before eating the salad, otherwise it will turn brown in the refrigerator.
Serving Suggestion: add vegan feta cheese before serving
Source
Dense Bean Salad (Mediterranean-Style)
https://www.noracooks.com/dense-bean-salad/