Mediterranean Dense Bean Salad
This Mediterranean Dense Bean Salad is a hearty and flavorful dish packed with beans, fresh vegetables, and a tangy dressing.
Equipment
- Mixing bowl
- garlic press
Ingredients
The Salad
- 1 can 15 oz garbanzo beans (chickpeas) drained, rinsed and dried
- 1 can 15 oz navy beans drained, rinsed and dried
- 1 small red onion diced (about ¾ cup when diced)
- 2 small bell peppers diced (red, orange or yellow)
- ½ each English cucumber diced
- ½ cup Kalamata olives pitted and sliced
- 6 ounces vegan feta cheese crumbled (I like Violife brand and use about ¾ of the block)
- ¼ cup fresh parsley stems removed, finely diced
The Dressing
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice juice of one lemon
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 3 large cloves garlic pressed through a garlic press
- ½ teaspoon fine salt
- ½ teaspoon dried oregano
Instructions
- In a large mixing bowl, combine the garbanzo beans, navy beans, red onion, bell peppers, English cucumber, Kalamata olives, vegan feta cheese, and parsley.
- In a separate bowl, whisk together the extra virgin olive oil, fresh lemon juice, maple syrup, Dijon mustard, garlic, fine salt, and dried oregano. Pour the dressing over the salad and toss to combine.
Notes
This salad can be made ahead of time. Store in the refrigerator for up to 3 days.