Name: Antipasto Bean Salad
Prep time: 25 min
Total time: 25 min
Yield: 6, 6 servings
Cuisine: American
Ingredients: 1/2 medium red onion, thinly sliced; 1 tsp extra virgin olive oil; 1/2 tsp smoked paprika; 1 tsp dry oregano; Juice of half a lemon; Kosher salt; 1, 15oz can cannellini beans, drained and rinsed; 1, 15oz can chickpeas, drained and rinsed; 1/3 cup pepperoncini, sliced (about 12 whole peppers); 4 oz jar of mini cherry peppers, drained; 1/3 cup roasted red bell pepper strips, drained; 4 oz jar marinated artichoke hearts, drained and chopped; 1/4 cup sun-dried tomatoes packed in oil, drained and julienned; 10 gherkins, sliced; 1/4 cup castelvetrano olives, pitted and chopped; 1/3 cup crumbled “feta” (I used a homemade tofu feta for more protein); 1/3 cup parsley or cilantro; 1 clove garlic, grated; 3 tbsp brine from the jar of pepperoncini; 1 tbsp white wine vinegar; 1 tsp dijon mustard; 1-2 tsp maple syrup; 1 tsp dry oregano; 4 tbsp extra virgin olive oil

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Antipasto Bean Salad

Nutrition Facts

Per serving · recipe makes 6 · 25m total

Servings

Calories

18% of a 2,000 cal day

353KCAL

Protein

13g26% DV

% DAILY VALUE

Total Fat17g

22%

Saturated3g

15%

Unsaturated14g

—

Total Carbs40g

14%

Fiber10g

37%

Total Sugars7g

—

incl. Added Sugars1g

Starch22g

—

Sodium880mg

38%

% Daily Value is based on a 2,000 calorie day.

This antipasto inspired bean salad combines all the delicious jarred veggies in one bowl dressing in a creamy pepperoncini dressing. Meal prep for delicious deli like salads for the week.

Ingredients

6 SERVINGS

Quick Marinated Onions

½medium red onion — thinly sliced
1 tspextra virgin olive oil
½ tspsmoked paprika
1 tspdry oregano — dried
½half a lemon — fresh
Kosher salt

Bean Salad

1cannellini beans — canned, drained, rinsed, 15 oz
15 ozchickpeas — canned, drained, rinsed, 1 can
⅓ cuppepperoncini — sliced, 12
4 ozmini cherry peppers — drained, 1 jar
⅓ cuproasted red bell pepper strips — drained
4 ozmarinated artichoke hearts — drained, chopped, 1 jar
¼ cupsun-dried tomatoes packed in oil — drained, julienned
10gherkin — sliced
¼ cupcastelvetrano olives — pitted, chopped
⅓ cupfeta — crumbled, or homemade tofu feta
⅓ cupparsley — or cilantro

Pepperoncini Dressing

1garlic — grated
3 tbspbrine from the jar of pepperoncini
1 tbspwhite wine vinegar
1 tspdijon mustard
1–2 tspmaple syrup
1 tspdry oregano — dried
4 tbspextra virgin olive oil

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

25m total

Read the method on Plant Based RDCatherine Perez’s original page

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gluten freevegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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