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Mediterranean Chicken Salad

Loaded with Mediterranean flavour, this white bean salad with two kinds of beans, salty bites of feta, sundried tomatoes is herby, nutritious, refreshing, and easy to make.
Course Salad
Cuisine Mediterranean
Prep Time 15 minutes
Servings 6 servings
Calories 451kcal
Author Subhasmita

Ingredients

  • 2 X 14 oz White beans/ Cannellini Beans
  • 14 oz Chickpeas
  • 4 oz Artichoke Heart
  • 1 Red Onion
  • 4 oz Feta cubes
  • 1 jar Roasted Red peppers
  • 1 cup Sundried Tomato chopped
  • ⅓ cup chopped parsley
  • Handful of Italian basil

For dressing

  • ⅓ cup Olive oil (I have used oil from sun dried tomato jar)
  • 1 teaspoon Red wine vinegar
  • 3 tablespoons Fresh Lemon Juice
  • 1 teaspoon Dijon mustard
  • 2-3 teaspoons Honey
  • 2 Garlic
  • Salt & pepper

Instructions

  • Roughly chop sundried tomatoes, and artichoke hearts. Drain, rinse, and drain well the beans.

Make Salad Dressing

  • Mix together all the ingredients for the dressing. Taste and add a bit more honey if it feels too sour. ( The dressing is supposed to taste a bit tangy).
  • Add sliced onion and chopped parsley. Let everything rest for 10 minutes.

Assemble Salad

  • Add drained beans, artichokes, sun-dried tomatoes, and roasted red bell peppers, roughly torn Italian basil. Toss everything well.

Notes

  1. Make sure you drain, rinse the canned beans well. After rinsing drain it well so that no extra liquid gets into the salad. 
  2. Try resting the salad for at least 2 hours and tossing once or twice in between for the beans to soak up the flavour.

Nutrition

Serving: 1serving | Calories: 451kcal | Carbohydrates: 56g | Protein: 20g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 17mg | Sodium: 1102mg | Potassium: 1400mg | Fiber: 14g | Sugar: 13g | Vitamin A: 835IU | Vitamin C: 43mg | Calcium: 249mg | Iron: 7mg