Description
This Italian Bean Salad bursts with flavor from chickpeas, cannellini beans, and fresh vegetables. Ideal for a quick dinner or a healthy lunch, it’s easy to prepare and satisfyingly delicious.
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, can use orange or red
- 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 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 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.
- Pour the dressing over the salad ingredients and toss until everything is well coated.
- Serve immediately or chill for 30–60 minutes to enhance the flavors. This salad works as a side dish or a light, protein-rich lunch.
Notes
Feel free to add other vegetables like zucchini or carrots for extra crunch.
This salad can be made ahead and stored in the refrigerator for up to two days.
For an extra kick, consider adding some feta cheese or olives.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 5mg