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Bean Tok Salad
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Bean Tok Salad

15 minServes 4Nutri-Score B€€
from @cari_lsa5 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chickpeas (canned, drained and rinsed)Pantry240 g
  • black beans (canned, drained and rinsed)Pantry240 g
  • cucumber (diced)Produce150 g
  • red bell pepper (diced, optional)Produce100 g
  • red onion (half an onion, finely chopped)Produce80 g
  • salami (diced)Meat60 g
  • feta cheese (crumbled)Dairy100 g
  • pepperoncini (sliced, plus some of their juice)Pantry60 g
  • artichoke hearts (chopped, optional)Pantry100 g
  • Greek olives (optional)Pantry60 g
  • olive oil (for the dressing)Pantry60 ml
  • red wine vinegar (for the dressing)Pantry30 ml
  • lemon (juiced)Produce1 piece
  • Parmesan (finely grated)Dairy30 g
  • black pepper (freshly ground)Spices1 g

per serving

Nutrition

326kcal

Carbs
26 g
Proteins
11 g
Fat
20 g
Adapt tools

what you’ll use

Tools

  • Colander
  • Mixing bowl
  • Whisk

step by step

Method

  1. Rinse the beans

    • Drain and rinse the chickpeas and black beans in a colander.
    • Transfer them to a large mixing bowl.
    Step 1

  2. Add the vegetables and toppings

    • Add the diced cucumber, red bell pepper, red onion, salami and sliced pepperoncini.
    • Add the artichoke hearts and Greek olives if using.
    • Crumble in the feta cheese and give everything a gentle toss.
    Step 2

  3. Make the dressing

    • Whisk the olive oil, red wine vinegar, lemon juice and a splash of pepperoncini juice.
    • Stir in the grated Parmesan and season with black pepper.
    Step 3

  4. Toss and let it sit

    • Pour the dressing over the salad and toss well to coat.
    • Let the salad sit so the flavors meld, then serve.
    Step 4
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