Mediterranean Bean Salad
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Bakerita · by Rachel Conners

Mediterranean Bean Salad

NUTRITION · PER SERVING15M COOK
CAL 16%·PRO 26%
CARBS 45G56% OF CAL
12G FIBER26G OTHER7G TOTAL SUGAR
FAT 11G32% OF CAL
1G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A bold Mediterranean bean salad loaded with white beans, chickpeas, artichokes, sun-dried tomatoes, and fresh herbs. Ready in fifteen minutes and excellent for meal prep.

mainmediterraneansaladbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 5
  • 1 (15 oz.) can white beans like cannellini or Great Northern (drained and rinsed)
  • 1 (15 oz.) can garbanzo beans (chickpeas) (drained and rinsed)
  • 1/2 cup cherry tomatoes (halved)
  • 1/4 cup sun-dried tomatoes (oil-packed or dry, julienned)
  • 1 cup marinated artichoke hearts (drained and chopped)
  • 2 tablespoons capers (drained)
  • 1/4 cup finely chopped red onion from about ¼ of an onion (you can use a shallot instead if you prefer a more mild flavor)
  • 1/4 cup chopped fresh basil
  • Zest of 1 lemon
  • Juice of 1 large lemon (about 2–3 tbsp)
  • 2 tablespoons extra virgin olive oil
  • 1-2 cloves garlic (minced)
  • 1/2 teaspoon dried oregano
  • ¼ teaspoon smoked paprika
  • Salt and black pepper (to taste)
  • Optional: 1/4 tsp crushed red pepper flakes
  • Optional: 2-3 tablespoons vegan or regular parmesan cheese (I like using a shreddable block of vegan parmesan for this recipe)
PREP
15M
SODIUM
848MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.