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Dense Bean Salad 6 SERVINGS 15 MINUTES

LUNCH

Dense Bean Salad

6 Servings

15 Minutes

Ingredients

  • 1 Shallot, diced
  • Handful Parsley (0.25 – 0.5 Cup Chopped)
  • 1 Orange Bell Pepper, diced
  • 1 Yellow Bell Pepper, diced
  • 1 Red Bell Pepper, diced
  • 4 Basil Leaves, chopped
  • 0.5 lb Chicken, diced
  • 0.5 Cup Sundried Tomatoes, diced
  • 0.5 Cup Artichoke Hearts, chopped
  • 1 Can White Beans, drained and rinsed
  • 1 Can Chickpeas, drained and rinsed

Dressing

  • 2 Tbsp Sundried Tomato Oil
  • 3 Tbsp EV Olive Oil
  • 0.25 Cup Red Wine Vinegar
  • 1 Tbsp Italian Seasoning
  • 1 Big Pinch Sea Salt
  • 1 tsp Dijon Mustard
  • Juice of 1 Lemon

Instructions

  1. Cook chicken, if needed
  2. Add the shallots, bell peppers, parsley, basil, chicken, beans and chickpeas into a big bowl.
  3. In a small separate container, mix together the sundried tomato oil, olive oil, red wine vinegar, lemon juice, Italian seasoning, sea salt, and mustard (use a milk frother to mix the dressing and make it super creamy and smooth).
  4. Pour the dressing over the salad mixture and toss till everything is evenly coated in the dressing.
  5. Serve cold or warm
PLANT-BASED OPTION:
  • Use tofu instead of chicken
NUTRITION INFORMATION

 

CALORIES 331 | FAT 11g | CARBS 35g | PROTEIN 22g