This Mediterranean bean salad is light, fresh, and filling - packed with fiber and protein from the beans, and loaded with fresh salad vegetables that won't turn soggy. Perfect for meal prepping.
Servings 4
Course Salad
Cuisine Mediterranean
Ingredients
400gkidney beanstinned
400gchickpeastinned
1cucumber
1beef tomato
1red onion
30gfresh parsleychopped
20ggreen olives
2tablespoonpomegranate seedsoptional
Dressing
2tablespoonolive oil
1lemonjuiced
1tablespoonred wine vinegar
0.5teaspooncumin powder
1tablespoonhoney
Salt and pepper to taste
Method
Drain and rinse the kidney beans and chickpeas and add to a large bowl.
400 g kidney beans, 400 g chickpeas
Chop and de-seed the cucumber and tomato - dicing into small pieces at least as small as the chickpeas. Add to the bowl.
1 cucumber, 1 beef tomato
Finely dice the red onion and cut the olives into slices. Add them to the bowl along with the parsley.
1 red onion, 20 g green olives, 30 g fresh parsley
Mix together your dressing ingredients in a jar and shake well to emulsify.
2 tablespoon olive oil, 1 lemon, 1 tablespoon red wine vinegar, 0.5 teaspoon cumin powder, 1 tablespoon honey, Salt and pepper to taste
Pour the dressing over the salad ingredients and stir gently to combine.
Add the pomegranate seeds over the top and refrigerate for 30 minutes before serving.
Let it sit: This salad improves significantly after 30 minutes in the fridge. The beans absorb the dressing and the flavors meld together. It’s even better the next day.
Rinse the beans well: Canned beans are packed in a starchy, salty liquid. Rinse them thoroughly under cold water to remove it - the salad will taste cleaner and the dressing will cling better.
Dice everything to a similar size: Consistency matters here. If the cucumber is in big chunks and the onion is finely minced, every bite will taste different. Aim for roughly the same dice size across all the vegetables so you get a lovely spoonful with each bite!