Mediterranean Dense Bean Salad (Print)
Colorful blend of beans, fresh vegetables, olives and vegan feta dressed in tangy lemon-garlic vinaigrette - popular for good reason!
# Ingredients:
→ The Salad
01 -
1 can garbanzo beans, drained, rinsed and dried
02 -
1 can navy beans, drained, rinsed and dried
03 -
1 small red onion, diced (about 3/4 cup)
04 -
2 small bell peppers, diced (red, orange or yellow)
05 -
1/2 English cucumber, diced
06 -
1/2 cup Kalamata olives, pitted and sliced
07 -
6 ounces vegan feta cheese, crumbled
08 -
Fresh parsley, stems removed, finely diced
→ The Dressing
09 -
1/4 cup extra virgin olive oil
10 -
Juice of one lemon (about 3 tablespoons)
11 -
1 tablespoon maple syrup
12 -
1 teaspoon dijon mustard
13 -
3 large cloves garlic, pressed
14 -
1/2 teaspoon fine salt
15 -
1/2 teaspoon dried oregano
# Directions:
01 -
Chop the red onion, bell peppers and cucumber into bite-sized pieces. Use a vegetable chopper for even sizing if available. Slice the pitted Kalamata olives.
02 -
Drain, rinse and thoroughly dry the chickpeas and navy beans.
03 -
Add all prepared vegetables, beans, feta cheese and parsley to a large mixing bowl.
04 -
Whisk or shake together olive oil, lemon juice, maple syrup, dijon mustard, pressed garlic, salt and oregano until well combined.
05 -
Pour dressing over salad ingredients and toss well to ensure even coating.
06 -
Enjoy immediately or divide into individual containers for later consumption.
# Notes:
01 -
Violife brand vegan feta works particularly well in this recipe, using approximately 3/4 of the standard block.
02 -
A vegetable chopper ensures uniform pieces and significantly reduces preparation time.