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Ingredients
Scale
- 15 ounce can white beans, such as cannellini, great northern, navy beans, or chickpeas, drained or 1 1/2 cups cooked
- 1/2–1 cup chopped red onion
- 3 tablespoons chopped mint
- 1/2 cup chopped cilantro, or use parsley
- 2 tablespoons chopped oil-packed sun-dried tomatoes
- 2 tablespoons extra virgin olive oil
- zest of 1 lemon
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1 teaspoon or more ras el hanout, baharat or shawarma spice blend
- 1 teaspoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1/2 teaspoon smoked paprika, optional
- 1 tablespoon extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 teaspoon Aleppo pepper flakes
Instructions
- Chop the vegetables and herbs as needed and add them to a bowl with the white beans. Set aside.
- Zest the lemon for the dressing, then slice and juice it. Combine all dressing ingredients in a bowl and mix well, adjusting salt, lemon juice, and pepper to taste as needed.
- Pour the dressing over the bean mixture and toss until well combined.
Notes
Feel free to adjust the spices to your taste by adding more or less as desired.
Let the dish marinate for a while in the refrigerator to enhance the flavors before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 191mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg