Mediterranean Salad

"My family just loves this bean salad. It provides a protein source for my vegetarian daughter and my omnivore husband likes it as well. I've adapted it from a recipe in Chatelaine Food Express, Quickies 2"
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by magpie diner photo by magpie diner
photo by JackieOhNo! photo by JackieOhNo!
photo by JackieOhNo! photo by JackieOhNo!
photo by superblondieno2 photo by superblondieno2
Ready In:
15mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Whisk together the olive oil, vinegar, mustard, garlic, salt and pepper.
  • Add the remaining ingredients.
  • Gently fold together until evenly coated.
  • Serve over greens.

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Reviews

  1. Fantastic salad. The chickpeas make it filling enough to be a complete meal. I made this according to the recipe and included the optional capers and added some sliced onion. Simple but great. Thanx!
     
  2. Just the kind of salad my whole family enjoys eating! I had boiled up a batch of chickpeas and cannelini beans to make hummous and used equal amounts of each of those. All the veggies were great - each bite was delightful and different, and the dressing was fabulous. Thanks.
     
  3. This was a huge hit, and as it was so quick to make too that made it a hit all round. I made half the batch, exactly as written (ok, yellow pepper instead of red...), and I had a tin of mixed beans instead of just chickpeas. My daughter nearly finished off the entire batch. I imagine cutting the oil back would be equally good, but as is was nice and rich and I liked that the vinegar didn't overpower the dressing. Thanks Dreamer, I'm sure I'll make this again again and again.
     
  4. Loved this salad! The flavors complemented each other very well. I used some giant garlic stuffed green olives and extra capers. I could eat this every week! Thnx for sharing, Dreamer. Made for KcK's Forum.
     
  5. OMG - this is delicious!!! It makes a super lunch to pack and is very portable. I made it exactly as written, except I did not use stuffed green olives, but a olive combination that included green, kalamata, etc. and I increased the olives to a full cup (because I love olives). I also did not julienne the peppers, but chopped them instead. Anyway...this was delightful and will be made regularly. Thanks for posting. Made for All New Zaar Cookbooks Tag Game.
     
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Tweaks

  1. This was a huge hit, and as it was so quick to make too that made it a hit all round. I made half the batch, exactly as written (ok, yellow pepper instead of red...), and I had a tin of mixed beans instead of just chickpeas. My daughter nearly finished off the entire batch. I imagine cutting the oil back would be equally good, but as is was nice and rich and I liked that the vinegar didn't overpower the dressing. Thanks Dreamer, I'm sure I'll make this again again and again.
     

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