Mediterranean Bean Salad

photo by ChefLee

- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 tomatoes, seeded, chopped
- 1 small zucchini, quartered and sliced into 1/2-inch slices
- 1 roasted red pepper, chopped (roast it in the oven, skin side up and then the skin peels right off)
- 1 (15 ounce) can chickpeas, drained
- 1 (6 ounce) jar marinated artichoke hearts, drained
- 1⁄4 cup chopped pitted kalamata olive
- parsley
- 4 ounces feta cheese, crumbled
- 1 lemon, juice of
- 1⁄4 cup olive oil
- 1 garlic clove, pressed
- 1 teaspoon Dijon mustard
- 1⁄2 teaspoon salt
- finely ground pepper
directions
- Stir together tomato, zucchini, red pepper, chickpeas, artichoke, cheese, olives and parsley in a bowl; set aside.
- Whisk together lemon juice, olive oil, garlic and mustard in a small bowl.
- Pour over salad and toss well to combine.
- Season with salt and pepper to taste.
- Let stand at room temperature one hour before serving.
- Enjoy.
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RECIPE SUBMITTED BY
I am a part-time registered nurse working in Intensive care. I am also married and have 2 teenage boys who love to eat and are always looking for dessert. In my spare time I cross stitch, sew, and go to the gym three times/6 hours/week. Finding this website has been a wonderful experience for cooking and baking delicious meals. I am really enjoying trying out the recipes that have been posted. Thank You very much.