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Greek Chickpea & White Bean Salad
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Greek Chickpea & White Bean Salad

20 minServes 6Nutri-Score A€€
from @mishkamakesfood11 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • white beans (canned, drained and rinsed)Pantry450 g
  • chickpeas (canned, drained and rinsed)Pantry450 g
  • cherry tomatoes (quartered)Produce300 g
  • pepperoncini peppers (chopped)Pantry150 g
  • kalamata olives (chopped)Pantry110 g
  • cucumber (diced)Produce1 piece
  • artichoke hearts (drained and chopped)Pantry200 g
  • dill (freshly chopped, optional)Produce10 g
  • red wine vinegar (for the vinaigrette)Pantry60 ml
  • olive oil (for the vinaigrette)Pantry120 ml
  • herbes de Provence (for the vinaigrette)Spices5 g
  • garlic (clove, minced, for the vinaigrette)Produce1 piece
  • Dijon mustard (for the vinaigrette)Pantry10 g
  • salt (to taste)Spices3 g
  • black pepper (to taste)Spices1 g

per serving

Nutrition

348kcal

Carbs
29 g
Proteins
9 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Whisk
  • Colander

step by step

Method

  1. Prepare the vegetables

    • Drain and rinse the white beans and chickpeas.
    • Quarter the cherry tomatoes, dice the cucumber and chop the pepperoncini peppers, kalamata olives and artichoke hearts.
    Step 1

  2. Make the herby red wine vinaigrette

    • Whisk the red wine vinegar, Dijon mustard and minced garlic with the herbes de Provence, salt and pepper.
    • Stream in the olive oil while whisking until emulsified.
    Step 2

  3. Combine the salad

    • Place the beans, chickpeas, tomatoes, cucumber, pepperoncini, olives and artichoke hearts in a large bowl.
    • Pour the vinaigrette over and stir everything together until well coated.
    Step 3

  4. Finish and marinate

    • Top with freshly chopped dill.
    • Chill in the fridge so the flavors soak in; the salad gets better day after day.
    Step 4
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