Description
A vegan, gluten-free, Mediterranean-inspired salad with a protein boost from kidney beans, black beans, and chickpeas. Light lemon-garlic dressing ties together crisp cucumbers and fresh herbs for a refreshing, make-ahead meal.
Ingredients
2 cans kidney beans (drained and rinsed)
1 can black beans (drained and rinsed)
1 can garbanzo beans (chickpeas) (drained and rinsed)
2 Persian cucumbers (thinly sliced)
5 oz fresh parsley (chopped greens only)
5 oz green onions (sliced, white and light green parts)
1/2 cup extra virgin olive oil (cold-pressed)
2 large lemons (juiced and zested)
4 tablespoons apple cider vinegar
1–2 garlic cloves (freshly grated)
1 teaspoon Himalayan salt (adjust to taste)
Instructions
Combine kidney beans, black beans, and garbanzo beans in a large bowl.
Add thinly sliced Persian cucumbers, chopped parsley, and sliced green onions.
In a separate small bowl, whisk together olive oil, lemon juice, lemon zest, apple cider vinegar, grated garlic, and Himalayan salt.
Pour dressing over salad and toss to coat evenly.
Chill for at least 30 minutes before serving or enjoy at room temperature.
Notes
This salad is best served within 1–2 days when refrigerated.
Substitute mixed greens for added volume if desired.
Use aquafaba juice from canned beans instead of olive oil for a lighter version.
Portion into meal prep containers for on-the-go nourishment.
Optional additions: cherry tomatoes, toasted sunflower seeds, or diced bell peppers for extra texture.