MMMmmm, this protein-packed, flavor-filled Marinated Sun-Dried Tomato Chickpea Salad dish comes together in minutes and supports your healing journey. It’s creamy, zesty, herby, and bursting with Mediterranean goodness and healing properties—thanks to fresh parsley, lemon, oregano, capers, and extra virgin olive oil [1].
Eat it by the spoonful, tuck it into lettuce wraps, serve it with some greens, or wrap it up in our Almond Flour [2] or Cauliflower Flatbread [3]. This delightful and nourishing recipe will soon become your quick-fix go-to because it’s as vibrant as you are!
Ingredients:
- 1 shallot, thinly sliced
- 1/2 cup fresh parsley
- 2 tbsp vegan or olive oil mayonnaise
- 2 tbsp extra virgin olive oil
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- 2 tsp of the brine from the jar of capers
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- Zest and juice of 1 lemon
- 15 oz can chickpeas, drained and rinsed
- 15 oz can cannellini beans, drained and rinsed
- 1/3 cup sun-dried tomatoes jarred in oil, julienned
- 2 scallions, thinly sliced
- 1 tbsp capers, minced
- 1 avocado, cubed
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
Directions:
Mince half the parsley and add it to a large mixing bowl along with the mayonnaise, oil, mustard, vinegar, caper brine, agave, oregano, red pepper, zest and juice of 1 lemon and a pinch of salt. Whisk to combine, taste and adjust salt to your preference.
Add the chickpeas, cannellini beans, sun-dried tomatoes, scallions, capers, shallots, avocado, a generous pinch of salt and fresh cracked black pepper to the bowl of dressing. Stir well to combine, making sure everything is evenly dressed.
Cover and chill your bean salad for at least 30 minutes before serving. Enjoy as a side or as a lettuce wrap!