Serves 1
Directions
- 1Rinse and drain the beans, then add them to a large salad bowl.
- 2Add the cucumbers, red onion, bell peppers, and parsley to the salad bowl.
- 3In a small bowl or jar, whisk together the olive oil, lemon juice, balsamic vinegar, garlic, oregano, dijon mustard, cumin, and salt.
- 4Pour the dressing over the salad.
- 5Add the feta and chopped salami.
- 6Gently toss everything together until well combined and evenly coated in dressing.
- 7Taste and adjust if needed with more salt, lemon juice, or a pinch of red pepper flakes.
- 8Serve right away or chill in the fridge for 30–60 minutes to let the flavors meld.
Ingredients
- 3 small Persian cucumbers, chopped
- 0.5 red onion
- 3 multicolor bell peppers, deseeded and chopped
- 1 head of parsley, finely chopped
- 1 15 oz can rinsed and drained chickpeas
- 1 15 oz can rinsed and drained navy beans, or cannellini beans
- 0.33 cup extra virgin olive oil
- 1 Juice of lemon
- 0.25 cup high quality balsamic vinegar
- 1 clove garlic, minced
- 1 Tablespoon oregano
- 1 teaspoon dijon mustard
- 1 Tablespoon sea salt
- 1 teaspoon cumin
- 1 cup crumbled feta cheese
- 0.5 cup chopped salami
Equipment
large salad bowlsmall bowl or jar
Tips
- Perfect for meal prep as it holds up well in the fridge.
- Great paired with a protein for quick lunches and dinners, or as a side for picnics and cookouts.
- Adjust seasoning with more salt, lemon juice, or red pepper flakes if needed.
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