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Mediterranean Dense Bean Salad with fresh vegetables and herbs

Mediterranean Dense Bean Salad

A vibrant and hearty salad packed with beans, fresh vegetables, and tangy dressing, perfect for any occasion.
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Prep Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Beans
  • 1 can garbanzo beans, drained, rinsed, and dried
  • 1 can navy beans, drained, rinsed, and dried
Vegetables
  • 1 small red onion, diced
  • 2 small bell peppers, diced (red, orange, or yellow)
  • 1/2 English cucumber diced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/4 cup fresh parsley, finely diced stems removed
Dressing
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons 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

Method
 

Preparation
  1. Start by chopping the red onion, bell peppers, and cucumber into bite-sized pieces for a consistent texture.
  2. Next, slice the pitted Kalamata olives and set them aside.
  3. In a large mixing bowl, combine the drained, rinsed, and dried chickpeas and navy beans, along with the diced vegetables and olives.
  4. In a separate bowl, whisk or shake together the dressing ingredients: olive oil, lemon juice, maple syrup, dijon mustard, garlic, salt, and oregano until smooth.
  5. Pour the dressing over the salad mixture and toss well to combine, ensuring every ingredient is coated with that delicious dressing.
  6. For immediate enjoyment, serve right away, or divide it into mason jars for meal prep to enjoy throughout the week.

Notes

Use fresh ingredients for more flavor. Feel free to experiment with different types of beans. This salad can be made ahead of time for better flavor. Store leftovers in an airtight container in the fridge for about 3-5 days.