Description
Jump on the Dense Bean Salad bandwagon with this delicious protein-packed Mediterranean-inspired vegan salad loaded with beans, crunchy vegetables, olives, and vegan feta tossed in a zesty homemade dressing.
Ingredients
- 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 chopped
- 1/4 cup extra virgin olive oil
- Juice of 1 lemon
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 3 large cloves garlic, pressed
- 1/2 teaspoon fine salt
- 1/2 teaspoon dried oregano
Instructions
1. Chop the red onion, bell peppers, cucumber, parsley, and olives into bite-sized pieces.
2. Drain, rinse, and dry the garbanzo beans and navy beans thoroughly.
3. Add the beans, vegetables, olives, vegan feta, and parsley to a large mixing bowl.
4. In a small bowl or jar, whisk together the olive oil, lemon juice, maple syrup, Dijon mustard, garlic, salt, and oregano.
5. Pour the dressing over the salad and toss well to combine evenly.
6. Serve immediately or refrigerate in mason jars for meal prep.
Notes
For best flavor, let the salad sit for 15 to 30 minutes before serving.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
You can substitute cannellini beans or great northern beans for the navy beans if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg