Cooked - Antipasto Bean Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Antipasto Bean Salad

4.0

4 tablespoons olive oil (extra virgin)

2 tablespoons red wine vinegar (or lemon juice)

1 teaspoon honey

1 small clove garlic (optional)

1 teaspoon dried oregano

1 pinch salt (and black pepper)

1 can chickpeas (rinsed - 15 oz / 400 g can - or any other bean)

1 can lentils (rinsed - 15 oz / 400 g can)

2 cups cherry tomatoes (halved)

1 jar roasted red peppers (7 oz / 200 g - drained and sliced)

1 jar marinated artichoke hearts (7 oz / 200 g - drained and quartered)

½ cup sun-dried tomatoes in oil (drained and chopped)

½ cup olives (Kalamata or Castelvetrano, pitted)

½ cup feta cheese (or more to taste - crumbled - sub mozzarella balls)

1 cup parsley (measured before chopping)

Make the dressing: In a large bowl, add olive oil, red wine vinegar or lemon juice, honey, grated garlic, dried oregano, salt, and pepper. Whisk until smooth and combined.
Add the salad ingredients: Drain and rinse chickpeas and lentils. Shake off water well. Add them to the bowl. Add cherry tomatoes, roasted red peppers, marinated artichoke hearts, sun-dried tomatoes, olives, and parsley. Add in feta cheese or sprinkle it later on top.
Toss and finish: Toss gently to coat. Taste and adjust salt if needed. Serve right away or chill for 20 minutes before serving.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyVery Easy ⏰ 10m

Created this week

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