Description
This refreshing and hearty bean salad is bursting with bright, sunny flavors and satisfying textures, making it the perfect light yet filling meal or side dish. It’s a celebration of fresh vegetables and wholesome beans, all brought together with a zesty dressing that will transport your taste buds straight to the Mediterranean coast.
Ingredients
1 (19 oz) can chickpeas, rinsed and drained
1 (19 oz) can navy beans, rinsed and drained
2 shallots, diced
1 cup mini bocconcini, halved
2 cups cherry tomatoes, halved
2 red bell peppers, diced
2 cups flat-leaf parsley, chopped
1/4 cup canned artichoke hearts, chopped
1/4 cup sun-dried tomatoes, thinly sliced
1/4 cup sliced kalamata olives
1/4 cup hemp seeds
7 oz nitrate-free turkey breast, chopped (optional)
Dressing
1/3 cup olive oil
1/4 cup apple cider vinegar
2 tablespoons Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 teaspoons dried oregano
1 teaspoon honey (optional, for sweetness)
Instructions
1. In a large bowl, mix together the chickpeas, navy beans, shallots, bocconcini, cherry tomatoes, red bell peppers, parsley, artichoke hearts, sun-dried tomatoes, kalamata olives, hemp seeds, and turkey if you are using it.
2. For the dressing, combine the olive oil, apple cider vinegar, Dijon mustard, salt, black pepper, garlic powder, oregano, and honey if you are using it in a jar or small bowl. Whisk well. Taste and adjust seasoning if needed.
3. Pour the dressing over the salad and toss to combine.
Notes
Rinse Your Beans Well: Don’t skip rinsing and draining your canned beans. It removes the starchy liquid that can make the salad cloudy and also helps to reduce the sodium content.
Chop Uniformly: Try to chop your vegetables into roughly similar-sized pieces. This ensures that each bite offers a balanced mix of flavors and textures.
Fresh Herbs are Key: While you might be tempted to use dried herbs for simplicity, the fresh parsley and mint truly elevate this salad. Their bright, aromatic qualities are irreplaceable.
Dress Just Before Serving: To keep your vegetables crisp and the beans from becoming mushy, it’s best to dress the salad right before you plan to serve it, or at most, an hour ahead of time.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Mediterranean