This protein-rich Mediterranean salad replaces traditional tuna and eggs with marinated chickpeas and white beans while maintaining the vibrant flavors of the Provençal original.
Prep Time: 20 minutes Cook Time: 15 minutes Serves: 4
Ingredients:
- 1 can chickpeas, drained
- 1 can white beans, drained
- 1 lb baby potatoes, halved
- 12 oz green beans, trimmed
- 2 cups cherry tomatoes, halved
- 1 cup Kalamata olives
- 2 cups mixed salad greens
- 1/4 red onion, thinly sliced
Marinade:
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp capers
- Salt and pepper to taste
Instructions:
- Boil potatoes until tender (10-12 minutes). Add green beans for the last 4 minutes. Drain and cool.
- Whisk marinade ingredients. Toss half with chickpeas and white beans, and let sit for 10 minutes.
- Arrange greens on plates. Top with marinated beans, potatoes, green beans, tomatoes, olives, and onions.
- Drizzle the remaining marinade over salads.
Tips:
- For extra protein, add tempeh bacon
- Make ahead: Prepare components separately and assemble them before serving
- Stores well in the refrigerator for up to 3 days
Nutritional Information (per serving): Calories: 380 Protein: 15g Fiber: 12g Fat: 18g
Post a Comment