Ingredients
Salad
- 1 15-ounce can chickpeas drained and rinsed, about 1.5 cups
- 1 15-ounce can cannellini beans drained and rinsed, about 1.5 cups
- 1 cup diced cucumber about 150 g; remove a watery seed core if present
- 1 medium red bell pepper about 150 g, seeded and diced
- 0.25 cup finely diced red onion about 40 g
- 0.5 cup chopped flat-leaf parsley loosely packed
- 0.5 cup crumbled feta 75 g; use vegetarian-rennet feta if needed
Lemon dressing
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 small clove garlic finely grated
- 0.5 teaspoon dried oregano
- 0.25 teaspoon black pepper
- 0.25 teaspoon fine salt optional, to taste; start with less if beans or feta are salty
Equipment
- Large mixing bowl
- Colander
- Cutting board and sharp knife
- Small bowl and whisk
Instructions
Mix and chill
- Drain and rinse both cans of beans in a colander. Let drain well while you prepare the vegetables. If a milder onion flavor is preferred, soak the diced onion in cold water for 5 minutes, then drain and pat dry.
- Dice the cucumber and red pepper into roughly 1/4-inch pieces. Finely chop the parsley. Place the beans, cucumber, pepper, onion and parsley in a large bowl.
- In a small bowl whisk the olive oil, lemon juice, mustard, garlic, oregano and black pepper until combined. Pour over the salad and fold gently so the white beans stay mostly whole.
- Fold in the feta. Taste and add the optional salt gradually, only if needed. Cover and refrigerate for 20 minutes. Stir gently and taste again before serving.
- Keep covered at 40°F (4°C) or below and use within 3–4 days. Refrigerate within 2 hours of preparation or serving, or within 1 hour when the temperature is above 90°F (32°C). Carry lunch portions with ice packs.
Video
Notes
Contains milk and mustard. Omit feta for a vegan version; check ingredient labels for your needs. Nutrition varies by bean and feta brands and portion size.
Cost is a planning estimate for amounts used, not a store quote: two cans of beans $2–3, vegetables and herbs $2.50–3.50, feta $1.50–2, and dressing ingredients $2–2.50.
Video credit: Inspired Taste demonstrates the same no-cook, drained-bean and chopped-vegetable salad method. Their version uses a different bean mix, capers and red-wine vinegar rather than this lemon-feta combination. Follow the written quantities here.