Mediterranean Bean Salad

Lunch, Main Dish

For a delicious salad try my Mediterranean Bean Salad.  Kidney beans, chickpeas and cannellini beans are the 3 key ingredients, along with vegan feta cheese, chopped pepperoncini, celery and Roma tomatoes.  This salad is colorful and bursting with flavor.  It was topped off with some fresh croutons.



Mediterranean Bean Salad

1/2 cup of white onion, chopped fine
1 15 oz can of chickpeas, rinsed and drained
1 15 oz can of cannellini beans, rinsed and drained
1 15 oz can of kidney beans, rinsed and drained
3/4 cup of celery, chopped
1 zucchini, chopped
1/4 cup of basil, chopped
2 tomatoes, chopped fine
1/3 cup of pepperoncini, optional
1/2 cup of vegan feta cheese, crumbled
1/2 cup vegan pepperoni, sliced in half
12 oz. of crusty bread
1/3 cup of olive oil, or as needed
3 tablespoons of Italian seasoning
2 cloves of garlic, minced
3/4 teaspoon of Himalayan salt
1/2 teaspoon of black pepper
1/4 cup of plant based Parmesan cheese
-Preheat the oven to 400F.
-Cut the bread into cubes then make croutons by tossing the cubed bread in a large bowl with olive and seasoning. Add to a baking sheet with parchment paper and bake for 20 minutes or until they are crispy. Set aside to cool.
-In a large bowl, add the ingredients for the salad and croutons. Toss to combine. Drizzle the vinaigrette dressing of choice and toss again. Serve and enjoy!

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