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Dense Bean Salad Recipe

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A protein-packed Mediterranean bean salad featuring chickpeas, cannellini beans, fresh vegetables, and a zesty red wine vinegar dressing.

 

Ingredients

Scale
  • 1 can chickpeas, drained and rinsed
  • 1 can cannellini beans, drained and rinsed
  • 1 red bell pepper, finely diced
  • 1 orange or yellow bell pepper, finely diced
  • 2 Persian cucumbers, or half an English cucumber
  • ½ small red onion, heaping half cup
  • ⅓ cup fresh parsley, finely chopped
  • ½ cup kalamata olives, I also made this with pepperoncini instead and it was delicious – you could also do a mix of the 2
  • ½ cup feta cheese, crumbled
  • ¼ cup red wine vinegar
  • 1 ½ tsp honey or pure maple syrup
  • 1 ½ tsp dried oregano
  • 3 cloves garlic, minced
  • ¾ tsp fine salt
  • ¼ tsp freshly ground black pepper
  • ¼ cup extra virgin olive oil

Instructions

  1. Whisk together red wine vinegar, honey, oregano, garlic, salt, and pepper. Slowly whisk in olive oil until combined.
  2. In a large bowl, combine chickpeas, cannellini beans, bell peppers, cucumbers, red onion, parsley, olives, and feta.
  3. Pour dressing over salad ingredients and toss gently until everything is evenly coated.
  4. For best flavor, refrigerate covered for at least 30 minutes before serving. Stir again before enjoying.

Notes

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: dense bean salad, Mediterranean bean salad, protein salad, chickpea salad, cannellini bean salad, healthy salad recipe