Mediterranean-Style Dense Bean Salad

• C2 can chickpeas · drained and rinsed
• CB1 can cannellini beans · drained and rinsed
• MR1/2 medium red onion
• RB1 red bell pepper
• EC1 english cucumber
• CT1 pint cherry tomatoes
• SB1 small-medium bunch fresh parsley
• OO4 tbsp olive oil
• BV1/3 cup balsamic vinegar
• DO2 tsp dried oregano
• CR1/2 tsp crushed red chili flakes
• S1 1/2 tsp salt
• BP1/2 tsp black pepper
• LA2 large avocados

Préparation

1. 1

   Combine the drained and rinsed chickpeas and cannellini beans in a large mixing bowl.

2. 2

   Finely chop the red onion, seed and chop the bell pepper, and cut the cucumber into small bite-size pieces. Halve the cherry tomatoes, chop the fresh parsley, and add all prepared vegetables to the bowl with the beans.

3. 3

   Prepare the dressing by combining olive oil, balsamic vinegar, dried oregano, red chili flakes, salt, and black pepper in a small jar or bowl; shake or whisk until the emulsion is consistent.

4. 4

   Pour the dressing over the salad and toss to coat thoroughly. Dice the avocados and incorporate them into individual portions just before serving to maintain their freshness.

5. 5

   Refrigerate the salad in an airtight container for up to 5 days, portioning as needed.