04/05/2026
This Dense Bean Salad is a high-protein hearty mix of chickpeas, cannellini beans, crisp vegetables, olives, and feta in a tangy oregano-garlic vinaigrette.
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Ingredients:
For the salad 🥗
1 can chickpeas drained and rinsed
1 can cannellini beans drained and rinsed
1 red bell pepper finely diced
1 orange or yellow bell pepper finely diced
2 Persian cucumbers or half an English cucumber
½ small red onion heaping half cup
⅓ cup fresh parsley finely chopped
½ cup kalamata olives I also made this with pepperoncini instead and it was delicious - you could also do a mix of the 2
½ cup feta cheese crumbled
For the dressing
¼ cup red wine vinegar
1 ½ tsp honey or pure maple syrup
1 ½ tsp dried oregano
3 cloves garlic minced
¾ tsp fine salt
¼ tsp freshly ground black pepper
¼ cup extra virgin olive oil
Instructions:
• Make the dressing by whisking together red wine vinegar, honey (or maple syrup), oregano, garlic, salt, and pepper. Slowly whisk in the olive oil until combined.
• In a large mixing bowl, add beans, bell peppers, cucumbers, red onion, parsley, olives, and feta.
• Pour the dressing over the salad and toss gently until everything is evenly coated.
• Chill and serve. For best flavor, cover and refrigerate for at least 30 minutes before serving. Stir again before enjoying.
Recipe by: foodwithfeeling.com
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