Description
A refreshing and nutritious salad featuring creamy beans and briny olives, enhanced with zesty lemon juice and fresh herbs.
Ingredients
Scale
- 1 can (13.4 oz) chickpeas, drained and rinsed
- 1 can (13.4 oz) butter beans, drained and rinsed
- 1 cup castelvetrano olives, roughly chopped
- 1 medium shallot, finely minced
- 1/2 cup finely minced cilantro
- 1/2 cup finely minced parsley
- 1–2 cloves garlic, finely minced
- 3 tbsp lemon juice
- 3 tbsp olive oil
- 1 tbsp honey (a heaping tablespoon)
- 1 tsp dijon mustard
- 1/2 tsp kosher salt
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper (sub with 1 tsp red pepper flakes)
Instructions
- Combine the chickpeas and butter beans in a large mixing bowl, ensuring they are well-drained to prevent excessive moisture.
- Add the chopped olives, shallot, cilantro, parsley, and minced garlic into the bowl, mixing gently to preserve the integrity of the beans.
- Whisk together the lemon juice, olive oil, honey, dijon mustard, kosher salt, cumin, coriander, and cayenne pepper until smooth in a separate bowl.
- Pour the dressing over the bean mixture, tossing until all ingredients are evenly coated.
- Allow the salad to sit for at least 10 minutes to let the flavors meld before serving.
Notes
Using freshly minced garlic dramatically enhances the flavor. Avoid over-mixing to retain bean shape.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg