Description
This green olive bean salad has it all: protein-packed, fiber-rich, and loaded with flavor. Plus, this salad tastes even better the next day!
Ingredients
Scale
Salad Base
- 1 can (13.4 oz) chickpeas, drained and rinsed
- 1 can (13.4 oz) butter beans, drained and rinsed
- 1 cup (115g) castelvetrano olives, halved
- 1 medium shallot, finely chopped (65g chopped)
- 1/2 cup finely minced cilantro
- 1/2 cup finely minced parsley
Honey Dijon Vinaigrette
- 3 tbsp (30g) lemon juice
- 3 tbsp (34g) olive oil
- 1 tbsp (12g) honey (a heaping tablespoon)
- 1 small clove garlic, finely grated
- 1 tsp (5g) dijon mustard
- 1/2 tsp kosher salt
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper (sub with 1 tsp red pepper flakes or Aleppo pepper)
Instructions
- Prep the base. Prep the salad base (beans, olives, shallots, and herbs) and add everything to a large mixing bowl. I like to chop the shallots finely — it helps them quick-pickle in the dressing faster.
- Make the dressing. To make the dressing, whisk everything together in a jar until emulsified. Taste and adjust for salt or honey as needed.
- Toss everything together. Pour all the dressing over the salad and toss together. Adjust for salt as needed and let sit at least 30 minutes before serving. Not only will the beans absorb some of the dressing, but it will also help quick-pickle the shallots, making them milder and sweeter. Store any leftovers in an airtight glass container in the fridge for up to 5 days.