Dense Bean Salad (Mediterranean-Style)
This Mediterranean-inspired Dense Bean Salad tosses chickpeas and white beans with crisp veggies, fresh herbs, and a simple balsamic vinaigrette. It’s protein-packed, perfect for meal prep, and genuinely tastes better after sitting in the fridge!
Servings: 8 servings
Calories: 300kcal
Ingredients
- (2) 15- ounce cans chickpeas drained and rinsed
- 15- ounce can cannellini beans drained and rinsed
- 1/2 medium red onion
- 1 red bell pepper
- 1 english cucumber
- 1 pint cherry tomatoes
- 1 small-medium bunch fresh parsley
- 4 tablespoons olive oil
- 1/3 cup quality balsamic vinegar
- 2 teaspoons dried oregano
- 1/2 teaspoon crushed red chili flakes
- 1 1/2 teaspoons salt or to taste
- 1/2 teaspoon black pepper
- 2 large avocados
Instructions
- Add your drained and rinsed chickpeas and cannellini beans to a large bowl.
- Finely chop the red onion and add it to the bowl. Seed and chop the red bell pepper and add to the bowl. Chop the cucumber into small bite-size pieces, halve the cherry tomatoes, finely chop the parsley, and add them to the bowl.
- In a small jar with a lid (or small bowl with a whisk), add the olive oil, balsamic vinegar, dried oregano, red chili flakes, salt, and black pepper. Shake (or whisk) until well combined.
- Pour the dressing over the salad and stir everything together. Add some diced avocado to a serving right before eating, otherwise it will get a bit brown in the refrigerator.
- Store in the refrigerator for up to 5 days. You may portion it into smaller containers for meal prep, making lunch easy this week!
Notes
- Wait to add the diced avocado until right before eating the salad, otherwise it will turn brown in the refrigerator.
Nutrition
Serving: 1of 8 servings | Calories: 300kcal | Carbohydrates: 34g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 527mg | Potassium: 669mg | Fiber: 11g | Sugar: 8g | Vitamin A: 904IU | Vitamin C: 40mg | Calcium: 83mg | Iron: 4mg