Mediterranean Dense Bean Salad

Ingredients

• 1 can garbanzo beans, drained, rinsed and dried

• 1 can navy beans, drained, rinsed and dried

• 1 small red onion, diced (about ¾ cup when diced)

• 2 small bell peppers, diced (red, orange or yellow)

• ½ English cucumber, diced

• ½ cup Kalamata olives, pitted and sliced

• 6 ounces vegan feta cheese, crumbled

• Fresh parsley, stems removed, finely diced

Dressing

• ¼ cup extra virgin olive oil

• Juice of one lemon (about 3 tablespoons)

• 1 tablespoon maple syrup

• 1 teaspoon dijon mustard

• 3 large cloves garlic, pressed through a garlic press

• ½ teaspoon fine salt

• ½ teaspoon dried oregano

Directions

• Prepare the veggies. Chop the red onion, bell peppers and cucumber into bite-sized pieces. Slice the pitted Kalamata olives.

• Rinse the beans. Drain, rinse and dry the chickpeas and navy beans.

• Add all salad ingredients to a large mixing bowl.

• Add the salad dressing. Whisk or shake the dressing ingredients together and pour overtop the salad. Toss well to combine.

• Serve! Enjoy immediately or divide into mason jars to save for later.