Two Bean Salad with Vegan Feta and Fresh Herbs

Two Bean Salad with Vegan Feta and Fresh Herbs

Honestly that was supposed to be a three bean salad. I could have sworn I had more beans in my pantry but I didn’t. So there you have a delicious two bean salad! I was still satisfied with the result and I had to share this easy recipe with you for an easy and quick meal that’s light yet filling and nutritious!

Beans are great in soups and salads and there are so many different ways to put them together in a nice meal. This salad is delicious and beautiful! It’s contains simple ingredients that add major flavor and it’s perfect for a a quick lunch, dinner or for meal prep.

You need some chickpeas and kidney beans (you can use canned), some greens for extra crunch, red onion thinly sliced and scallions and a lot of fresh dill and parsley. Lastly you add some vegan feta. You can either use some store bought one of for an easy and cheap option you can make your own tofu feta (check the recipe here).

For dressing you can use any dressing of your choice but I love just some olive oil, lots of freshly squeezed lemon juice, salt and pepper.

That simple! You will love this salad! It’s delicious and so healthy. Rich in fiber, vitamins and plant based protein. And of course it’s vegan, dairy-free and gluten-free.

Let me know how you like it!

Two Bean Salad with Vegan Feta and Fresh Herbs

  • Servings: 2
  • Print

A light and refreshing salad with chickpeas and kidney beans, fresh herbs and vegan feta!

Ingredients

  • 1 can chickpeas, rinsed and drained
  • 1 can red kidney beans, rinsed and drained
  • 1/2 cup baby spinach
  • 1 small red onion, sliced thinly
  • 3 scallions, thinly sliced
  • fresh dill, chopped
  • fresh parsley, chopped
  • 1/2 cup vegan feta, cubed
  • 2 Tbsp olive oil
  • juice from half a lemon
  • salt, pepper

Directions

  1. Rinse and drain your beans and place them in a large bowl.
  2. Slice your scallion and red onion. Chop your herbs finely.
  3. Mix your beans, onion, scallion and herbs. Add fresh spinach and vegan feta. Drizzle olive oil, lemon juice, salt and pepper and mix. Serve and enjoy!

    Notes:

  • You can refrigerate any leftover for up to three days.


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