Description
This dense bean salad is a hearty, protein-packed mix of chickpeas, cannellini beans, crisp vegetables, olives, and feta tossed in a tangy oregano-garlic vinaigrette—perfect for meal prep or potlucks.
Ingredients
- 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, diced (or ½ English cucumber)
- ½ small red onion, finely chopped
- ⅓ cup fresh parsley, finely chopped
- ½ cup Kalamata olives or pepperoncini (or a mix), sliced
- ½ cup feta cheese, crumbled
- ¼ cup red wine vinegar
- 1½ teaspoons honey or maple syrup
- 1½ teaspoons dried oregano
- 3 cloves garlic, minced
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup extra virgin olive oil
Instructions
1. In a small bowl, whisk together red wine vinegar, honey or maple syrup, oregano, garlic, salt, and pepper.
2. Slowly drizzle in olive oil while whisking until the dressing is fully combined.
3. In a large bowl, combine chickpeas, cannellini beans, bell peppers, cucumbers, red onion, parsley, olives, and feta.
4. Pour dressing over the salad and toss gently until evenly coated.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Stir again before serving and enjoy.
Notes
This salad stores well in an airtight container in the refrigerator for up to 4 days.
Flavor improves over time, making it ideal for meal prep.
You can substitute or mix olives with pepperoncini for a tangier variation.
Adjust salt based on the saltiness of feta and olives used.
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 6g
- Sodium: 771mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 11mg