Main
Italian Bean Salad
15 minServes 4Nutri-Score B€€
B
15 min
15 minItalian Bean Salad
recipe by
Jaye | STL/So. ILL Creator
@jayesoextra
1 recipe
1 import
0 cooked
what you need
Ingredients
chickpeas (canned, drained and rinsed)Pantry480 g
cucumber (diced)Produce1 piece- kalamata olives (pitted, halved)Pantry100 g
- sun-dried tomatoes (chopped)Pantry60 g
rosemary (finely chopped)Produce5 g
salami (diced)Meat100 g- rotisserie chicken (shredded into pieces)Meat200 g
feta cheese (crumbled)Dairy150 g
per serving
Nutrition
270kcal
- Carbs
- 16 g
- Proteins
- 17 g
- Fat
- 16 g
what you’ll use
Tools
Mixing bowl
salad container ×4
step by step
Method
- Step 1
Combine the salad ingredients
- Add the chickpeas, diced cucumber, kalamata olives, sun-dried tomatoes and chopped rosemary to a large mixing bowl.
- Add the salami and rotisserie chicken pieces.
- Step 2
Add the feta and mix
- Crumble the feta cheese over the salad.
- Mix everything together until evenly combined.
- Step 3
Portion into containers
- Divide the salad into individual salad containers.
- Store in the fridge for lunches during the week.