Description
A vibrant salad combining beans, fresh vegetables, and vegan feta for a wholesome and satisfying dish.
Ingredients
Scale
- 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
- Fresh parsley, finely diced
- 1/4 cup extra virgin olive oil
- Juice of one lemon (about 3 tablespoons)
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 3 large cloves garlic, pressed
- 1/2 teaspoon fine salt
- 1/2 teaspoon dried oregano
Instructions
- Chop red onion, bell peppers, and cucumber evenly.
- Rinse and dry chickpeas and navy beans.
- Add all ingredients to a large bowl.
- Whisk or shake dressing ingredients until smooth and creamy.
- Pour dressing over salad and toss.
- Serve immediately or store in mason jars.
Notes
This salad can be made ahead of time and holds well in the refrigerator for 3-5 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg