@rhiannonvc

Ingredients

• 1 can Chickpeas (drained and rinsed)
• 1 can Black Beans (drained and rinsed)
• 2 medium Cucumber (diced)
• 1 cup Cherry Tomatoes (halved)
• 1 pack Mozzarella Pearls (whole pack (about 8 oz))
• 0.5 medium Red Onion (finely diced)
• 0.25 cup Kalamata Olives (sliced)
• 0.25 cup Banana Peppers (sliced (plus juice for dressing))
• 2 tbsp Fresh Parsley (chopped (or cilantro if preferred))
• 3 tbsp Olive Oil (extra‑virgin)
• 2 tbsp Red Wine Vinegar
• 1 tbsp Banana Pepper Juice (from jarred peppers or fresh)
• 1 tsp Dijon Mustard
• 1 tsp Maple Syrup (optional, for a hint of sweetness)

Instructions

1. Drain and rinse beans

   Open the cans of chickpeas and black beans, pour them into a colander and rinse under cold water until the water runs clear. Let them drain completely.

   Time: PT2M

2. Prep the vegetables

   Dice the cucumbers, halve the cherry tomatoes, finely dice the half red onion, slice the olives and banana peppers, and chop the fresh parsley.

   Time: PT5M

3. Combine beans and veggies

   Add the drained beans, diced cucumber, cherry tomatoes, red onion, olives, banana peppers, and parsley to the mixing bowl. Toss lightly to distribute.

   Time: PT2M

4. Make the dressing

   In a small bowl, whisk together olive oil, red wine vinegar, banana pepper juice, Dijon mustard, and maple syrup until the mixture emulsifies and thickens slightly.

   Time: PT3M

5. Dress the salad

   Pour the dressing over the bean‑vegetable mixture and toss until everything is evenly coated.

   Time: PT2M

6. Store and marinate

   Transfer the salad into airtight containers. Refrigerate for at least 30 minutes; flavors improve over the week.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

45g

Fat

12g

Fiber

10g