Description
Jump on the Dense Bean Salad bandwagon with this delicious protein-packed Mediterranean-inspired recipe! Loaded with a mix of beans, crisp veggies, olives, and vegan feta tossed in a zesty homemade dressing.
Ingredients
- 1 can garbanzo beans, drained, rinsed and dried
- 1 can navy beans, drained, rinsed and dried
- 1 small red onion, diced
- 2 small bell peppers, diced
- 1/2 English cucumber, diced
- 1/2 cup Kalamata olives, pitted and sliced
- 6 ounces vegan feta cheese, crumbled
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 3 large cloves garlic, minced or pressed
- 1/2 teaspoon fine salt
- 1/2 teaspoon dried oregano
Instructions
1. Chop the red onion, bell peppers, cucumber, parsley, and olives into bite-sized pieces.
2. Drain, rinse, and thoroughly dry the garbanzo beans and navy beans.
3. Add the beans, chopped vegetables, olives, vegan feta, and parsley to a large mixing bowl.
4. In a small bowl or jar, whisk together the olive oil, lemon juice, maple syrup, Dijon mustard, garlic, salt, and oregano until combined.
5. Pour the dressing over the salad and toss well to evenly coat all ingredients.
6. Serve immediately or refrigerate in airtight containers or mason jars for meal prep.
Notes
This salad tastes even better after chilling for 30 minutes.
Use any combination of colorful bell peppers for the best presentation.
Store leftovers in the refrigerator for up to 4 days.
You can substitute cannellini beans or great northern beans for the navy beans if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg