Written by: Grace Burton, MS, RDN, LDN
Prep Time: 20 minutes
Makes: 6 servings
1, 15 ounce can of low sodium chickpeas, drained and rinsed
1, 15 ounce can of low sodium white beans, drained and rinsed
¼ cup pitted kalamata olives, halved
1/3 cup roasted red peppers, drained, chopped
½ small red onion, chopped
1 cup cherry tomatoes, halved
1 bell pepper (color of your choice), seeds removed, diced
1 cucumber, diced
½ cup reduced fat crumbled feta cheese
¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
1 lemon, juiced
2 garlic cloves, minced
Salt and pepper to taste
- In a large bowl, mix together the chickpeas, white beans, olives, roasted red peppers, red onion, cherry tomatoes, bell pepper, cucumber, and feta cheese.
- In a mason jar or salad dressing container add the olive oil, red wine vinegar, lemon juice, and garlic and mix together. Add salt and pepper to taste.
- Drizzle the dressing over the salad and toss gently to coat with the dressing.
Serving Size: 1/6 of recipe
Calories: 269, Fat: 12.5g, Protein: 10g, Carbohydrates: 29g, Fiber: 10g, Sodium: 310mg
Nutrition Tip: This flavorful, nutritious salad is packed with fiber and healthy fats. It can be an easy side item for dinner or a good lunch option paired with whole wheat pita bread. It can be kept in the refrigerator for up to 4 days.
Adapted from: https://www.acedarspoon.com/mediterranean-bean-salad/