Dense Bean Salad
537kcal
Ingredients
- 400 g canned chickpeas drained and rinsed
- 400 g canned cannellini beans drained and rinsed
- 150 g sun-dried tomatoes diced
- 1 small red onion finely sliced
- 1 red bell pepper diced
- 20 g fresh parsley chopped
- 100 g mature cheddar cheese cubed
- 100 g mixed olives halved
- 2 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon oregano
- 1 tablespoon honey
- Salt and pepper to taste
Method
- Prepare all of your salad ingredients and add the beans, sun–dried tomatoes, red onion, red pepper, parsley, cheddar, and olives to a large salad bowl.400 g canned chickpeas, 400 g canned cannellini beans, 150 g sun-dried tomatoes, 1 small red onion, 1 red bell pepper, 20 g fresh parsley, 100 g mature cheddar cheese, 100 g mixed olives
- Drizzle over the olive oil, red wine vinegar, honey, oregano, and salt and pepper over the salad, then use two spoons to gently toss the salad together.2 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, 1 tsp oregano, 1 tbsp honey, Salt and pepper to taste
- Eat immediately, or let the salad marinade in the fridge in an airtight container and eat whenever you want!
Nutrition
Serving1gCalories537kcalCarbohydrates67gProtein24gFat23gSaturated Fat7gPolyunsaturated Fat3gMonounsaturated Fat10gCholesterol25mgSodium882mgPotassium2055mgFiber16gSugar21gVitamin A2053IUVitamin C62mgCalcium363mgIron9mg
Notes
You could add another protein source, like baked tofu or veggie chicken pieces to this salad if you choose - or of course you could add grilled chicken if you’re not vegetarian!
You can also get creative with your dressings add things you add - green peppers, massaged kale, cucumber, cubed avocado, diced jalapenos, pepperoncinis, and roasted red peppers would all work a treat!