Description
This Italian Bean Salad blends chickpeas, cannellini beans, and vibrant vegetables for a fresh, protein-packed meal. Perfect for lunch or as a side dish!
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, mix the chickpeas, cannellini beans, cucumber, grape tomatoes, yellow bell pepper, red onion, pepperoncini, basil, parmesan cheese, and parsley gently.
- 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 pepper to taste.
- Pour the dressing over the mixed salad ingredients and toss until everything is well coated.
- Serve the salad immediately or chill for 30–60 minutes before serving to let the flavors develop.
Notes
For extra flavor, let the salad sit for an hour before serving.
Add additional veggies like zucchini or carrots for more crunch.
This salad keeps well in the fridge for a couple of days, making it great for meal prep.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg