Description
A vibrant and refreshing salad combining kidney beans, chickpeas, and crisp vegetables with a zesty herb dressing. This vegan, gluten-free dish offers a burst of Mediterranean flavors, packed with plant-based protein and fiber for a healthy, satisfying meal.
Ingredients
2 cups cooked kidney beans
2 cups cooked chickpeas
1 cup diced cucumber
1/2 cup finely chopped red onion
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 cloves minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
1/4 teaspoon chili flakes (optional)
1 (15-ounce) jar marinated artichoke hearts, chopped
Instructions
Chill cooked beans in the refrigerator until cool
Dice cucumber and red onion; chop parsley, dill, and artichoke hearts
In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, paprika, and chili flakes
Combine beans, vegetables, and herbs in a large bowl
Stir in dressing until evenly coated
Cover and refrigerate for at least 30 minutes before serving
Notes
Use canned beans for convenience
Add feta cheese as a halal-approved protein boost
Stir in chopped kalamata olives for extra flavor
Store leftovers in an airtight container for up to 3 days