Description
This Italian Bean Salad is bursting with flavor and color. With chickpeas, cannellini beans, and a zesty dressing, it’s a quick, healthy choice for any meal. Enjoy it as a nutritious side or a light lunch that’s easy to prepare!
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, 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 let the flavors meld. Ideal as a side dish or a light, protein-packed lunch.
Notes
Feel free to swap in other beans if desired.
This salad stays fresh for a couple of days in the fridge, making it perfect for meal prep.
Add more vegetables or protein to customize your salad.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 430mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 5mg