Dense Bean Salad

Name: Dense Bean Salad
Total time: 25 min
Yield: 2
Ingredients: 2 cup chickpeas (drained and rinsed); 2 cup beans (drained and rinsed); 1 unit cucumber (small dice); 1 unit red bell pepper (small dice); 1 unit red onion (finely diced); 1 cup feta (crumbled); ½ cup parsley (chopped); ¼ cup lemon juice; ⅓ cup olive oil; 1 clove garlic (grated); 1 tsp salt; ½ tsp black pepper

Vegetables & Salads · American

12 ingredients · 25 minutes · 2 servings

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1963kcal95.3g protein66.3g fat259.5g carbs~$4.37/ serving*

Contains dairy

Restrictions

ContainsdairyIt is in an ingredient you cannot leave out.

Diets

VegetarianPescatarianNo porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

2 cup	chickpeas (drained and rinsed)
2 cup	beans (drained and rinsed)
1 unit	cucumber (small dice)
1 unit	red bell pepper (small dice)
1 unit	red onion (finely diced)
1 cup	feta (crumbled)
½ cup	parsley (chopped)
¼ cup	lemon juice
⅓ cup	olive oil
1 clove	garlic (grated)
1 tsp	salt
½ tsp	black pepper

Steps

Prep10 min
beans rinsed and very well drained; vegetables cut to bean-size pieces
- beans
Remove canned bean liquid and surface water before dressing. Excess water weakens the vinaigrette, while evenly sized vegetables make every forkful carry bean, crunch and seasoning.
Mix5 min
lemon, garlic, salt and pepper mixed before olive oil
- garlic
Build the vinaigrette directly in the bowl, dissolving salt in the lemon first, then whisking in oil. It should taste slightly more acidic and salty than a delicate green-salad dressing because the beans will absorb and mute it.
Season5 min
beans and vegetables tossed thoroughly before feta and herbs
- feta
- parsley
Coat the beans and vegetables first, then fold in feta and parsley so they stay distinct. Taste a bean—not just the dressing—to judge whether seasoning has reached the ingredient that carries most of the salad.
Rest5 min
brief room-temperature rest before final tasting
Give the dressed beans a few minutes to absorb acid and salt, then correct the balance. For meal prep, chill covered and refresh with lemon or herbs after storage rather than adding more oil automatically.