Mediterranean Bean Salad
A hearty Mediterranean Bean Salad made with chickpeas, cannellini beans, cucumber, tomatoes, and pickled red onion, tossed in a tangy olive oil vinaigrette and seasoned with Mediterranean spices such as za'atar, sumac, and Aleppo pepper. A quick, no cook recipe perfect for meal prep, potlucks, or a light summer meal.
Ingredients
- 15 ounces canned cannellini beans , rinsed and drained
- 15 ounces canned chickpeas , rinsed and drained
- 1/2 large English or Persian cucumber , chopped (about 1 cup)
- 1/2 cup chopped roasted red peppers
- 1/4 cup chopped pickled red onions
- 4 ounces cherry or grape tomatoes , sliced in halves or quarters (12-14 tomatoes)
- 3 green onions , sliced
- 1 tablespoon fresh dill , minced
- 1 tablespoon fresh mint , minced
- 1 tablespoon fresh flat-leaf parsley , minced
- 1 tablespoon za’atar
- 1 teaspoon sumac
- 1 teaspoon Aleppo pepper
- 1 lemon , zested (use both juice and zest)
- 2 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil
- 1/4 cup feta or goat cheese , crumbled
- salt and black pepper
Instructions
- To a large mixing bowl, add the beans and vegetables, followed by the herbs, spices, and lemon zest. Stir well to mix.
- Pour the red wine vinegar and olive oil over the salad and stir to coat everything with the oil.
- Sprinkle the crumbled cheese over the salad.
- Taste and add salt and pepper to season as needed.
- If possible, let the salad rest for at least 15 minutes to allow the flavors to infuse, or refrigerate for an hour for more effect. The salad stores well for several days.