Hearty Bean Mediterranean Mix (Print Version)
# Ingredients:
→ The Salad
01 -
1 can chickpeas, thoroughly washed, drained and patted dry
02 -
1 can white beans, washed, drained and patted dry
03 -
1 small purple onion, chopped (roughly 3/4 cup)
04 -
2 small colorful peppers (yellow, orange or red), chopped
05 -
1/2 seedless cucumber, chopped
06 -
1/2 cup dark Greek olives, pitted and cut into rounds
07 -
6 ounces plant-based feta alternative, broken up (about 3/4 package of Violife)
08 -
Fresh parsley, trimmed and finely chopped
→ The Dressing
09 -
1/4 cup good quality olive oil
10 -
One whole lemon squeezed (around 3 tablespoons)
11 -
1 tablespoon pure maple syrup
12 -
1 teaspoon grainy mustard
13 -
3 big garlic cloves, crushed
14 -
1/2 teaspoon regular salt
15 -
1/2 teaspoon oregano flakes
# Instructions:
01 -
Dice the purple onion, colorful peppers and cucumber into small, uniform chunks with a veggie cutter if you've got one. Slice your pitted dark olives and put everything aside.
02 -
Empty and wash both the chickpeas and white beans under running water. Dry them with paper towels so the dressing will coat them properly.
03 -
Grab a big bowl and throw in all your cut veggies, dried beans, olives, and broken-up plant-based feta.
04 -
Stir together the olive oil, fresh squeezed lemon, maple syrup, grainy mustard, crushed garlic, salt, and oregano flakes. Drizzle across your salad mix.
05 -
Mix everything up until evenly coated. Eat right away or pack into glass jars for lunch tomorrow.
# Notes:
01 -
This filling Mediterranean bean mix became a social media sensation thanks to its tasty blend of crunchy veggies and satisfying beans
02 -
Great for busy weeks - just store in glass jars for grab-and-go meals