This veggie bean salad has been a staple since I was in college.
Mainly because it’s super simple to prepare and can be a great side or an easy lunch! With so many taste profiles and nutritious elements, it’s jam-packed with greatness.
Ingredients- Salad
- 1 – 15 ounce can of chickpeas, drained and rinsed
- 1 – 15 ounce can of white beans, drained and rinsed
- 1/4 cup kalamata olives, halved {you will want to use pitted olives}
- 1/3 cup roasted red peppers, drained, chopped
- 1/2 of a small red onion, chopped
- 1 bell pepper, seeds removed, diced {or color of your choice}
- 1 english cucumber, diced
- 1/2 cup crumbled feta cheese
- Handful of fresh mint, chopped
- Handful of fresh parsley, chopped
Ingredients- Dressing
- 1/4 cup extra virgin olive oil
- 2 Tablespoons red wine vinegar
- 1 lemon, juiced
- 2 garlic cloves, minced
- Salt and pepper to taste
Instructions-
Toss everything in a bowl and top with dressing and ENJOY!
