1 (15 oz) can chickpeas (garbanzo beans), drained and rinsed

1 (15 oz) can cannellini beans (or navy beans), drained and rinsed

1 small red onion, diced

2 small bell peppers (any mix of red, orange, yellow), diced

½ English cucumber, diced

½ cup Kalamata olives, pitted and sliced

6 oz vegan feta cheese (crumbled) or regular feta

¼ cup fresh parsley, finely chopped

¼ cup extra virgin olive oil

Juice of 1 lemon

1 Tbsp maple syrup

1 tsp Dijon mustard

2 cloves garlic, minced

1 tsp dried oregano

Fine salt, to taste

Cook Mode Prevent your screen from going dark

Drain and rinse the chickpeas and cannellini (or navy) beans, then pat dry.
Dice the red onion, bell peppers, and cucumber into bite-sized pieces. Slice the olives and chop the parsley.
In a large mixing bowl, combine beans, onion, bell peppers, cucumber, olives, vegan feta, and parsley.
In a small bowl or jar, whisk together olive oil, lemon juice, maple syrup, Dijon mustard, garlic, oregano, and salt until well combined.
Pour the dressing over the bean mixture and toss thoroughly to coat.
Serve immediately or refrigerate for several hours to allow flavors to meld. Toss before serving.

The salad tastes even better the next day as the flavors blend.

Customize by adding other beans, grains, or proteins like chicken or tuna.

To keep vegetables crisp, add softer items (like avocado or tomato) right before serving.

Store in an airtight container in the fridge for up to 5 days.

If dressing thickens in the fridge, add a splash of lemon juice or olive oil before serving.