Description
Experience the perfect blend of flavors with this Mediterranean Dense Bean Salad.
Ingredients
Scale
- 1 large sweet potato, peeled & diced (¼–½ inch)
- 1 (15 oz) can cannellini beans, drained & rinsed
- 1 (15 oz) can chickpeas, drained & rinsed
- 10 oz sliced roasted turkey breast (or rotisserie chicken)
- ½ cup sun-dried tomatoes in oil, drained & chopped
- ½ cup pepitas
- 1 red onion, diced
- ½ cup fresh parsley, chopped
- ⅔ cup feta, crumbled or diced
- Vinaigrette
- ⅓ cup extra-virgin olive oil
- 3 tbsp lemon juice
- 1 garlic clove, minced
- 1 tsp honey, maple syrup, or sugar
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C). Begin by tossing the diced sweet potatoes in about 2 teaspoons of olive oil and sprinkle with a pinch of salt. Spread them evenly on a baking sheet and roast for 20–22 minutes, or until they’re tender and slightly crispy on the edges.
- In a large bowl, combine the drained and rinsed cannellini beans and chickpeas. Add the sliced roasted turkey breast, chopped sun-dried tomatoes, pepitas, diced red onion, chopped parsley, and crumbled feta. Mix these ingredients together until they are well distributed. Allow the sweet potatoes to cool slightly before adding them to the salad.
- To whip up the vinaigrette, whisk together the extra-virgin olive oil, lemon juice, minced garlic, your choice of honey, maple syrup, or sugar, along with salt and black pepper, in a small bowl.
- Pour the vinaigrette over the bean salad mix and toss everything well to ensure all ingredients are coated evenly with the dressing. Let it rest for about 20–30 minutes if possible; this allows the flavors to meld together beautifully.
Notes
The salad can be stored in the fridge for up to 3 days, making it ideal for meal prep.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Salad
Nutrition
- Calories: 350 kcal
- Sodium: 400 mg
- Protein: 20 g