Name: Italian Bean Salad
Total time: 15 min
Yield: 6 servings
Ingredients: 1 (15 oz) can chickpeas, rinsed and drained; 1 (15 oz) can cannellini beans, rinsed and drained; 1 cup cucumber, diced; 1 cup grape tomatoes, diced; 1 cup yellow bell pepper, diced; 1/2 cup red onion, diced; 1/2 cup pepperoncini, chopped; 1/4 cup basil, finely chopped; 1/4 cup parmesan cheese, freshly grated; 2 tbsp parsley, finely chopped; 1/4 cup olive oil; 2 tbsp red wine vinegar; 1 tsp Dijon mustard; 1 tsp honey; 1 clove garlic, minced; 1/2 tsp Italian seasoning; dash crushed red pepper flakes; to taste kosher salt; to taste black pepper

Estimate, per serving

Cal: 230
Protein: 9g
Carbs: 22g
Fat: 11g
Sodium: 380mg
Fiber: 7g

Ingredients

chickpeasrinsed and drained: 2 (15 oz) can
cannellini beansrinsed and drained: 2 (15 oz) can
cucumberdiced: 2 cup
grape tomatoesdiced: 2 cup
yellow bell pepperdiced: 2 cup
red oniondiced: 1 cup
pepperoncinichopped: 1 cup
basilfinely chopped: 1/2 cup
parmesan cheesefreshly grated: 1/2 cup
parsleyfinely chopped: 4 tbsp
olive oil: 1/2 cup
red wine vinegar: 4 tbsp
Dijon mustard: 2 tsp
honey: 2 tsp
garlicminced: 2 clove
Italian seasoning: 1 tsp
crushed red pepper flakes: dash
kosher salt: to taste
black pepper: to taste

Method

01Whisk olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, Italian seasoning, and crushed red pepper flakes in a small bowl. Season with salt and pepper.
02Combine chickpeas, cannellini beans, cucumber, grape tomatoes, yellow bell pepper, red onion, pepperoncini, basil, parmesan cheese, and parsley in a large bowl.
03Pour dressing over salad and toss until well coated.
04Serve immediately or chill 30 to 60 minutes before serving.30 min

Fits

Vegetarian
Pescatarian