Ingredients
Salad
- 1 15-oz can chickpeas drained and rinsed
- 1 15-oz can cannellini beans drained and rinsed
- 1 red bell pepper finely diced
- 1 yellow bell pepper finely diced
- 2 Persian cucumbers diced
- 1/2 cup red onion finely diced
- 1/3 cup fresh parsley chopped
- 1/2 cup Kalamata olives pitted and sliced
- 1/2 cup feta crumbled
Dressing
- 1/4 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp maple syrup
- 1 tsp dried oregano
- 1 clove garlic minced
- 1/4 tsp salt
- 1/4 tsp black pepper
Equipment
- 1 Colander
- 1 Can opener
- 1 Knife and cutting board
- 1 Large mixing bowl
- 1 Small dressing bowl
- 1 Whisk
- 1 Mixing spoon
- Measuring cups and spoons
- 1 Covered food container
Instructions
Mix and chill
- Drain the chickpeas and cannellini beans into a colander, rinse under cool running water, and let drain thoroughly.
- In a small bowl, whisk the vinegar, maple syrup, oregano, garlic, salt, and pepper. Gradually whisk in the olive oil.
- Place drained beans, peppers, cucumbers, onion, parsley, olives, and feta in a large bowl. Pour over the dressing and fold gently until evenly coated.
- Cover and refrigerate for 30 minutes. Stir gently before serving. For the crispest make-ahead texture, refrigerate diced cucumber separately and add just before eating.
Video
Notes
Estimated cost: USD $9.00 for the whole recipe, approximately $1.50 per side serving. Portion-based estimate: beans $2.00, peppers $2.00, cucumber $0.70, onion $0.25, parsley $0.35, olives $0.80, feta $1.20, dressing $1.70. Local prices vary. Contains milk. Keep refrigerated and use within 3–4 days.
Video: Food with Feeling, originally uploaded 2025-08-26T08:36:07-07:00. This version has less vinegar, garlic, and salt; it uses the same two-bean salad and vinaigrette method.
