Sun Dried Tomato Bean Salad
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Running on Real Food · by Deryn Macey

Sun Dried Tomato Bean Salad

NUTRITION · PER SERVING15M COOK
CAL 17%·PRO 30%
CARBS 53G63% OF CAL
13G FIBER24G OTHER15G TOTAL SUGAR
FAT 8G23% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty salad of chickpeas, white beans, fresh vegetables, and herbs dressed with a vinaigrette. Fresh and filling, ready in 15 minutes and stores well.

mainmediterraneansaladbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 tbsp oil from the sun dried tomatoes (or extra virgin olive oil)
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 2 cloves garlic (grated or crushed)
  • 2 tsp grainy mustard (or Dijon mustard)
  • 1 tsp maple syrup or honey
  • salt and pepper
  • 1 can chickpeas (19 oz) (drained and rinsed)
  • 1 can white beans or lentils (19 oz) (drained and rinsed)
  • 1 medium red bell pepper (diced)
  • 1/2 medium cucumber (diced)
  • 1/2 medium red onion (diced)
  • 1 cup quartered cherry or grape tomatoes
  • 1 jar sun dried tomatoes in oil (270mL) (drain and reserve oil for dressing)
  • 1/2 cup chopped kalamata olives
  • 1/4 cup lightly packed parsley (finely chopped)
  • 1/2 cup lightly packed basil (finely chopped)
PREP
15M
SODIUM
1016MG
ESTIMATE
COMPLETE

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