serves 6
Dressing
1/4 cup olive oil
2 tablespoons white wine vinegar
1 tablespoon lemon juice
2 teaspoons honey
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon Aleppo pepper, or to taste (optional)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Salad
1 (15.5 ounce) can garbanzo beans, drained and rinsed
1 (15.5 ounce) can cannellini beans, drained and rinsed
1 large yellow or orange bell pepper, chopped
1 cup chopped roasted red peppers
1/2 red onion, minced
1/2 cup kalamata olives, roughly chopped
1/2 English cucumber, chopped
2 tablespoons minced fresh dill
4 ounces crumbled feta cheese
Whisk olive oil, white wine vinegar, lemon juice, honey, Dijon mustard, garlic, oregano, Aleppo pepper, salt, and black pepper together in a small bowl or jar until well combined. Set aside.
In a large mixing bowl, combine garbanzo beans, cannellini beans, bell pepper, roasted red peppers, red onion, kalamata olives, cucumber, and dill.
Pour the dressing over the salad and toss gently until everything is evenly coated. If time allows, cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Before serving, drain any excess liquid, and top with feta cheese.
Store leftovers in an airtight container in the refrigerator for up to 4 to 5 days.
Nutrition Facts (per serving)
423 Calories
19g fat
49g Carbs
18g Protein