Description
This Italian Bean Salad is a flavorful blend of chickpeas, cannellini beans, and fresh veggies, perfect for a quick, healthy lunch or as a side dish. Easy to prepare and simply delightful!
Ingredients
Scale
- 1 15 oz can chickpeas, rinsed and drained
- 1 15 oz can cannellini beans, rinsed and drained
- 1 cup diced cucumber
- 1 cup diced grape tomatoes
- 1 cup diced yellow bell pepper
- 1/2 cup diced red onion
- 1/2 cup chopped pepperoncini
- 1/4 cup finely chopped basil
- 1/4 cup freshly grated parmesan cheese
- 2 tablespoons finely chopped parsley
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons freshly grated parmesan cheese
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- 1/2 teaspoon italian seasoning
- dash of crushed red pepper flakes
- kosher salt and pepper, to taste
Instructions
- In a large bowl, combine the chickpeas, cannellini beans, cucumber, grape tomatoes, yellow bell pepper, red onion, pepperoncini, basil, parmesan cheese, and parsley. Toss gently to mix evenly.
- In a small bowl, whisk together the olive oil, red wine vinegar, Parmesan cheese, Dijon mustard, honey, minced garlic, Italian seasoning, and crushed red pepper flakes. Season with kosher salt and black pepper to taste.
- Pour the dressing over the salad ingredients and toss until everything is well coated.
- Serve the salad immediately or chill for 30–60 minutes to allow the flavors to meld.
Notes
Chilling the salad enhances its flavor, so consider making it ahead of time.
Feel free to substitute other beans based on your taste preferences.
This salad can be stored in the fridge for 3-5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 5mg