Mediterranean-Style Dense Bean Salad
Chickpeas and cannellini beans anchor this protein-rich salad, tossed with crisp bell peppers, fresh herbs, and a balsamic vinaigrette. This plant-based dish gains depth in the refrigerator, making it a reliable option for meal prep.
Ingrédients
- 2 can chickpeas · drained and rinsed
- 1 can cannellini beans · drained and rinsed
- 1/2 medium red onion
- 1 red bell pepper
- 1 english cucumber
- 1 pint cherry tomatoes
- 1 small-medium bunch fresh parsley
- 4 tbsp olive oil
- 1/3 cup balsamic vinegar
- 2 tsp dried oregano
- 1/2 tsp crushed red chili flakes
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 large avocados
Préparation
- 1
Combine the drained and rinsed chickpeas and cannellini beans in a large mixing bowl.
- 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
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
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
Refrigerate the salad in an airtight container for up to 5 days, portioning as needed.