Ingredients
Scale
1 can chickpeas, rinsed
1 can navy beans, rinsed
1 red bell pepper, diced
½ cucumber, diced
½ red onion, diced
½ cup Kalamata olives, sliced
⅓ cup vegan feta, crumbled
Fresh parsley
Dressing: olive oil, lemon juice, Dijon mustard, maple syrup, garlic, oregano, salt
Instructions
Prepare and chop all vegetables.
Rinse and drain beans.
Mix all ingredients in a large bowl.
Whisk dressing, pour over salad, toss well.
Serve immediately or store in fridge up to 5 days.
Notes
Add avocado or tomatoes before serving for freshness.
- Prep Time: 10 minutes