Description
Jump on the Dense Bean Salad bandwagon with this delicious protein-packed Mediterranean-inspired recipe! Loaded with a mix of beans, crunchy vegetables, 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 fresh lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 3 large cloves garlic, 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 dry the garbanzo beans and navy beans thoroughly.
3. Add the beans, 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.
5. Pour the dressing over the salad and toss well until evenly coated.
6. Serve immediately or refrigerate in airtight containers for meal prep.
Notes
This salad tastes even better after chilling for a few hours.
Store leftovers in the refrigerator for up to 4 days.
Use any combination of colorful bell peppers for extra crunch and sweetness.
For extra protein, add quinoa or cooked lentils.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg