- #Mediterranean bean salad full
- #Mediterranean bean salad crack
Oregano: for fragrant and aromatic notes.ĭressing: use fresh lemon juice and good-quality extra virgin olive oil, it’s definitely the best for flavor and nutrition. Make sure you remove the excess water from large tomatoes.Ĭucumber: crunchy, fresh cucumbers are best. Tomatoes: I used cherry tomatoes, but grape tomatoes, or large ones chopped into small pieces are fine too.
Kalamata olives: their fruity flavor and meaty texture make them way better than regular black olives and bring so much flavor. They’re sweeter than regular onions and packed with antioxidants. Make sure the onions are fresh and firm. Onions: I prefer red onions when it comes to salads. And you’re more than welcome to use dried beans if you wish, you will need 1 ¼ cups (notes in the recipe card). Black beans, kidney beans or other type of white beans will work as well.
Pour over the salad, toss to combine, and serve.īeans: canned cannellini beans are my favorite for this salad, but you can use other types of beans as well, not necessarily white beans. Shake the jar vigorously until the dressing looks emulsified. Make the dressing by placing all the ingredients in a glass jam jar. Place the tomatoes, the drained beans, and the olives in a large salad bowl. I usually use this slicer for the onions, it’s easy to use with any vegetables and it gets the job done in no time. Halve the tomatoes, cut the cucumber, and finely slice the onions. #Mediterranean bean salad full
(Note: the full recipe is at the bottom of the page)
Beans (cannellini, Great Northern beans, kidney beans…). Serve this Mediterranean bean salad with crusty panini bread or whole grains, it’s so good and substantial enough for dinner, work lunches and picnics with friends. It’s so YUMMY and easy to toss together that I would eat it everyday It’s a quick homemade dressing that tastes deliciously fresh and brings all those amazing ingredients together.Īnd the beans don’t dominate, but thanks to their soft texture, they absorb the flavour from the dressing making a yummy and surprisingly filling meal! In this recipe the soft white beans are combined with fresh cucumber, tomatoes, onions and cupboard essentials like juicy Kalamata olives, extra virgin olive oil, and oregano.Įverything is tossed with a super flavorful dressing made with lemon, extra virgin olive oil and a touch of garlic. You can also prep your dressing ahead of time (we love making extra to use on all our fave salads), and store it in an airtight container in the fridge for up to 10 days.First of all, I used convenient canned cannellini beans since I love their size and fluffy texture, but you can totally use any kind of beans or dried beans you have in the pantry. If you want to prepare this salad ahead of time, chop up all your veggies and prep your chickpeas, then store in separate airtight containers in the fridge up to 2 days ahead. Want to keep it dairy free? Sub in another form of protein in place of the feta, like a couple of hard-boiled eggs or a can of tuna, or a handful of chopped toasted nuts. Don’t love olives or bell peppers? Cherry tomatoes or diced ripe avocado will fill that flavor gap. While we love this salad as-is, if you want to switch out any of the salad ingredients for your preferred addition, you have our blessing. We know that this is a "chickpea salad," but you can totally switch out chickpeas for your favorite canned beans: creamy cannellini beans, black beans, kidney beans are all great options. They can be eaten straight from the can, making this a very summer-friendly recipe on those hot, hot days when you just can't turn on the heat. #Mediterranean bean salad crack
can comes packed with fiber and protein, providing a 1-2 punch of real affordable nutrition in the 30 seconds it takes to crack open a can, drain, and rinse. Thanks to the chickpeas, this salad will keep you full for hours, and is satisfying in a way that leafy greens never could be (sorry not sorry, kale).Ĭanned beans are a real lifesaver when it comes to our favorite pantry staples. But, when we’re hungry for more than a light side, sometimes we need to bulk things up, just like we do in this Mediterranean chickpea salad.
Whether we’re craving fresh veggies and flavors or simply can’t be bothered to turn on the oven, refreshing summer salads are our go-to all season long.
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