Dense Bean
Salad

Beans, crunch and feta.
A bright lemon finish.

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Ingredients

Makes 4 lunches or 6 side servings

● 1 (15-oz) can chickpeas, drained and rinsed (about 1½ cups)
● 1 (15-oz) can cannellini beans, drained and rinsed (about 1½ cups)
● 1 cup diced cucumber (150 g)
● 1 medium red bell pepper (150 g), seeded and diced
● ¼ cup finely diced red onion (40 g)
● ½ cup chopped parsley, loosely packed
● ½ cup crumbled feta (75 g)
● 3 tbsp extra-virgin olive oil
● 3 tbsp fresh lemon juice
● 1 tsp Dijon mustard
● 1 small garlic clove, finely grated
● ½ tsp dried oregano
● ¼ tsp black pepper
● Optional: ¼ tsp fine salt, to taste

Equipment

● Large mixing bowl
● Colander
● Cutting board and sharp knife
● Small bowl and whisk

First: drain the beans

● Drain and rinse both cans of beans in a colander. Let drain well while you prepare the vegetables.
● For milder onion, soak the diced onion in cold water for 5 minutes, then drain and pat dry.

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