Description
Savor the delightful taste of Italian Bean Salad, featuring chickpeas, cannellini beans, and vibrant fresh vegetables. This recipe is quick and easy, making it ideal for a healthy meal or refreshing side dish that everyone will love.
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, can use orange or red
- 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 the salad immediately or chill for 30–60 minutes to let flavors meld. It serves well as a side dish or protein-packed lunch.
Notes
Chilling the salad enhances the flavors, making it even tastier.
Feel free to add or substitute other vegetables based on your taste preferences.
This salad can be made a day in advance for easy meal prep.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg