Greek Dense Bean Salad
Serves 5
Directions
- 1Dice 2 Lebanese cucumbers and add them to a bowl.
- 2Dice 1 cup of cherry tomatoes and add them to the bowl.
- 3Slice 1 red onion thinly and add it to the bowl.
- 4Rinse and drain 1 can of chickpeas and add them to the bowl.
- 5Rinse and drain 1 can of cannellini beans and add them to the bowl.
- 6Dice 200g of feta and add it to the bowl.
- 7Slice 90g of pitted Kalamata olives and add them to the bowl.
- 8Prepare the dressing by adding 2-3 tablespoons of olive oil, 2-3 tablespoons of red wine vinegar, the juice of 1 lemon, 1/2 teaspoon of minced garlic, 1 teaspoon of Dijon mustard, salt and pepper to taste, 1/2 teaspoon of sweetener, and 1 teaspoon of mixed Italian herbs to a small jar.
- 9Shake the jar to combine the dressing ingredients.
- 10Pour the dressing over the salad in the bowl.
- 11Mix all the ingredients well until everything is evenly coated with the dressing.
Ingredients
- 2 x Lebanese cucumbers
- 1 cup cherry tomatoes
- 1 red onion
- 1 can chickpeas
- 1 can cannellini beans
- 200 g feta
- 90 g pitted kalamata olives
- 2 tbsp olive oil
- 3 tbsp red wine vinegar
- 1 lemon
- 0.5 tsp minced garlic
- 1 tsp Dijon mustard
- to taste salt
- to taste pepper
- 0.5 tsp sweetener
- 1 tsp mixed Italian herbs
Equipment
bowlcolandersmall jarspoon
Tips
- The salad gets better the longer it sits in the fridge.
- The dressing is so good it could be drunk on its own.
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