Description
A vibrant and nutritious bean salad, perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 1 can garbanzo beans, drained, rinsed, and dried
- 1 can navy beans, drained, rinsed, and dried
- 1 small red onion, diced (about 3/4 cup when diced)
- 2 small bell peppers, diced (red, orange, or yellow)
- 1/2 English cucumber, diced
- 1/2 cup Kalamata olives, pitted and sliced
- 6 ounces vegan feta cheese, crumbled
- Fresh parsley, stems removed, finely diced
- 1/4 cup extra virgin olive oil
- Juice of one lemon (about 3 tablespoons)
- 1 tablespoon maple syrup
- 1 teaspoon dijon mustard
- 3 large cloves garlic, pressed through a garlic press
- 1/2 teaspoon fine salt
- 1/2 teaspoon dried oregano
Instructions
- In a large bowl, combine the garbanzo beans, navy beans, red onion, bell peppers, cucumber, and Kalamata olives.
- In a separate bowl, whisk together the olive oil, lemon juice, maple syrup, dijon mustard, garlic, salt, and oregano until well combined.
- Pour the dressing over the bean mixture and gently toss until everything is evenly coated.
- Add the crumbled vegan feta and parsley, mixing carefully to avoid mashing the feta.
- Let the salad rest for at least 15 minutes before serving.
Notes
For best flavor, allow the salad to sit for at least 15 minutes before serving. Great for meal prep and holds well in the fridge.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg