Description
This Italian Bean Salad is a delightful blend of chickpeas, cannellini beans, and fresh vegetables, tossed in a flavorful dressing. Perfect for a quick meal or as a side dish, it’s nutritious and easy to prepare, ideal for anyone seeking a homemade, healthy option.
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, combine the chickpeas, cannellini beans, cucumber, grape tomatoes, yellow bell pepper, red onion, pepperoncini, basil, parmesan cheese, and parsley. Toss gently to mix evenly.
- In a small bowl, whisk together the olive oil, red wine vinegar, parmesan cheese, Dijon mustard, honey, minced garlic, Italian seasoning, and crushed red pepper flakes. Season with kosher salt and black pepper to taste.
- Pour the dressing over the salad ingredients and toss until everything is well coated.
- Serve immediately or chill for 30–60 minutes to allow the flavors to meld. Enjoy it as a side dish or a light protein-packed lunch.
Notes
For extra flavor, let the salad sit for about an hour before serving.
Feel free to customize with your favorite veggies or herbs if desired.
This salad is perfect for meal prep, as it keeps well in the fridge for a few days.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 10mg