Description

A protein-rich and colorful bean salad featuring chickpeas, navy beans, fresh vegetables, and a tangy Mediterranean dressing. Ideal for a quick, healthy meal or side dish.

Ingredients

Units Scale

1 (15 oz) can chickpeas, drained and rinsed
1 (15 oz) can navy beans, drained and rinsed
1 small red onion, diced
2 small bell peppers (any color), diced
1/2 English cucumber, diced
1/2 cup Kalamata olives, sliced
6 oz vegan feta cheese, crumbled
1/4 cup chopped fresh parsley
1/4 cup extra-virgin olive oil
3 tbsp lemon juice
1 tbsp maple syrup
1 tsp Dijon mustard
3 cloves garlic, minced
1/2 tsp salt
1/2 tsp dried oregano

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Instructions

Chop all vegetables and herbs.
Combine chickpeas, navy beans, onion, bell peppers, cucumber, olives, vegan feta, and parsley in a large bowl.
In a small bowl, whisk together olive oil, lemon juice, maple syrup, mustard, garlic, salt, and oregano.
Pour dressing over salad and toss until everything is well coated.
Chill in the refrigerator or serve immediately.

Notes

Substitute beans as desired, such as black beans or cannellini.
Use dairy feta if not following a vegan diet.
Add cherry tomatoes or avocado for extra texture.
Stores well in an airtight container in the fridge for up to 5 days.

Nutrition

Serving Size: 1 cup
Calories: 300
Sugar: 4 g
Sodium: 500 mg
Fat: 18 g
Saturated Fat: 2 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 7 g
Protein: 10 g
Cholesterol: 0 mg