Bean Salad
Serves 1
Directions
- 1Dice cucumber, red bell pepper and slice mini tomatoes.
- 2Dice cucumber, red bell pepper and slice mini tomatoes.
- 3Dice cucumber, red bell pepper and slice mini tomatoes.
- 4Slice red onion.
- 5Slice red onion.
- 6Slice red onion.
- 7Drain and rinse the chickpeas and white beans.
- 8Drain and rinse the chickpeas and white beans.
- 9Drain and rinse the chickpeas and white beans.
- 10Add salt and pepper.
- 11Add salt and pepper.
- 12Add salt and pepper.
- 13Make the dressing by mixing feta, salt, pepper, lemon juice, olive oil, dried herbs.
- 14Make the dressing by mixing feta, salt, pepper, lemon juice, olive oil, dried herbs.
- 15Make the dressing by mixing feta, salt, pepper, lemon juice, olive oil, dried herbs.
- 16Shake dressing until well combined.
- 17Shake dressing until well combined.
- 18Shake dressing until well combined.
- 19Pour dressing over veggies and mix well.
- 20Pour dressing over veggies and mix well.
- 21Pour dressing over veggies and mix well.
- 22Serve as a dip or as a side for your meals and enjoy.
- 23Serve as a dip or as a side for your meals and enjoy.
- 24Serve as a dip or as a side for your meals and enjoy.
- 25Cover and set in the fridge for 30 mins to marinate.
- 26Cover and set in the fridge for 30 mins to marinate.
- 27Cover and set in the fridge for 30 mins to marinate.
Ingredients
- 15 oz can chickpeas
- 15 oz can chickpeas
- 15 oz can chickpeas
- 15 oz can white beans
- 15 oz can white beans
- 15 oz can white beans
- 1 -2 cucumber
- 1 -2 cucumber
- 1 -2 cucumber
- 1 red bell pepper
- 1 red bell pepper
- 1 red bell pepper
- 0.5 red onion
- 0.5 red onion
- 0.5 red onion
- 1 small pack mini tomatoes
- 1 small pack mini tomatoes
- 1 small pack mini tomatoes
- 0.25 c feta
- 0.25 c feta
- 0.25 c feta
- 0.3 c olive oil
- 0.3 c olive oil
- 0.3 c olive oil
- 1.5 lemon
- 1.5 lemon
- 1.5 lemon
- to taste salt
- to taste salt
- to taste salt
- to taste pepper
- to taste pepper
- to taste pepper
- 0.25 tsp pepper flakes
- 0.25 tsp pepper flakes
- 0.25 tsp pepper flakes
- 0.5 tsp dried dill
- 0.5 tsp dried dill
- 0.5 tsp dried dill
- 0.25 tsp dried oregano
- 0.25 tsp dried oregano
- 0.25 tsp dried oregano
- 0.25 tsp dried thyme
- 0.25 tsp dried thyme
- 0.25 tsp dried thyme
Equipment
knifecutting boardbowlcan openerstrainerlemon squeezerjar with lid
Tips
- The vegetables and canned goods are mostly about a dollar, making this salad very budget friendly.
- The salad can be eaten straight out of the bowl with chips, or used as a side with protein to make a full meal.
- It can be stored in the fridge, where it will get better as the week goes on.
- Enjoy it for up to 4-5 days.