Ingredients
For the salad:
- 1 x 400 g can organic chickpeas, drained and rinsed
- 1 x 400 g can organic white beans, cannellini, drained and rinsed
- 1 small red onion, finely chopped
- 200 g cherry tomatoes, halved
- 1 pointed red pepper, diced
- 2 mini cucumber, sliced in half moons (or 1/2 of an English cucumber, seeded and thinly sliced)
- half a 280 g jar roasted red peppers, drained, chopped
- handful kalamata olives, pitted and halved (about 10 olives)
- 1 tablespoon capers (in brine), drained
- generous handful fresh flat-leaf parsley, chopped (about 4 tablespoons)
- handful of fresh mint, chopped (about 2 tablespoons)
- 50 g crumbled feta cheese (optional)
For the dressing:
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1,5 tablespoons lemon juice (about 1/2 lemon)
- 1 large garlic clove, minced
- 1 tablespoon maple syrup
- 1/2 tablespoon za'atar (alternatively 1 teaspoon dried oregano)
- sea salt and freshly ground pepper, to taste
- pinch red pepper flakes
Instructions
- In a large serving bowl add the chickpeas, white beans, red onion, cherry tomatoes, red pepper, cucumber, roasted red peppers, olives, capers, fresh herbs and feta (if using).
- In a small bowl add the olive oil, vinegar, lemon juice, garlic, maple syrup and za'atar. Season with salt, pepper and a pinch of red pepper flakes; whisk together until combined. Drizzle the dressing over the salad and toss gently to coat.
- Serve on its own, over your favourite salad greens, or with some warm pita bread and some hummus or tzatziki. Enjoy!
Nutrition
Notes
- You can also make this salad ahead of time and let it stand for 20-30 minutes to deepen the flavour. Store it in the refrigerator, covered, until ready to serve. Leftovers can be stored in the fridge covered with a tight lidded container for 2 days
- For the roasted red peppers, I buy mine from my local organic food store which sells a mix of red and yellow roasted peppers in a glass. They are delicious. But of course if you have the time you can also roast your own peppers for this Mediterranean Bean Salad recipe.
- Za’atar is a Middle Eastern spice that adds depth to any dish. It’s a combination of sumac, thyme, marjoram, oregano, roasted sesame seeds, and sea salt. Look for it in specialty shops or online.