Ingredients:

  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 can (15 oz / 425g) cannellini beans, drained and rinsed
  • 1 cup (150g) English cucumber, diced
  • 1 cup (150g) red bell pepper, diced
  • 1/2 cup (75g) red onion, finely diced
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/2 cup (85g) Kalamata olives, pitted and halved
  • 4 oz (115g) feta cheese, crumbled
  • 1/3 cup (80ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) red wine vinegar
  • 1 tsp (5g) Dijon mustard
  • 1 clove (3g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (1g) red pepper flakes
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Rinse the chickpeas and cannellini beans under cold water until the foam disappears, then pat them dry with a paper towel and place them in a large mixing bowl.
  2. In a small jar or whisking bowl, combine the olive oil, lemon juice, red wine vinegar, and Dijon mustard; shake or whisk vigorously until emulsified.
  3. Stir the minced garlic, oregano, red pepper flakes, salt, and pepper into the dressing mixture.
  4. Pour the dressing over the beans and toss to coat evenly.
  5. Add the diced cucumber, bell pepper, red onion, olives, and parsley; toss gently until the vegetables are evenly distributed.
  6. Add the crumbled feta cheese and gently fold it into the salad 2-3 times with a spatula to avoid breaking the crumbles.