Dense Bean Salad (Print Version)
# Ingredients:
→ Salad Mix
01 -
1/2 English cucumber, chopped into small pieces
02 -
2 small bell peppers (orange, yellow, or red), diced
03 -
1 small red onion, chopped finely (about 3/4 cup)
04 -
6 ounces crumbled vegan feta cheese
05 -
1 can navy beans, rinsed, drained, dried
06 -
1 can chickpeas, rinsed, drained, dried
07 -
Fresh parsley leaves, chopped finely (stems removed)
08 -
1/2 cup sliced, pitted Kalamata olives
→ Dressing Mix
09 -
Juice from a lemon (about 3 tbsp)
10 -
3 big garlic cloves, minced or pressed
11 -
1 tbsp maple syrup for sweetness
12 -
1/4 cup high-quality olive oil
13 -
1 tsp Dijon mustard
14 -
1/2 tsp dried oregano
15 -
1/2 tsp fine salt
# Instructions:
01 -
Rinse the garbanzo and white beans thoroughly, then pat dry with a clean towel.
02 -
Dice the bell peppers, cucumber, and red onion into smaller, even pieces. Slice the olives so they're ready to mix.
03 -
In a big mixing bowl, combine all vegetables, beans, crumbled vegan feta, and chopped parsley.
04 -
Combine olive oil, lemon juice, maple syrup, Dijon mustard, minced garlic, oregano, and salt. Shake in a closed jar or whisk together until it's all blended.
05 -
Pour the mixed dressing over the salad and toss everything well so it’s evenly coated.
06 -
Enjoy right away or separate into meal containers for later!
# Notes:
01 -
If you can, use Violife's vegan feta—it works fantastic! You'd need about 3/4 of a standard block.
02 -
Using a veggie chopper can save you time and help keep your pieces neat.