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Two Bean Mediterranean Salad

Lauren Schmidt
  • 10 minutes
  • Serves

INGREDIENTS

1 15 ounce can

chickpeas, drained & rinsed

1 15 ounce can

black beans, drained & rinsed

1

cucumber

5

mini sweet peppers

1 cup

cherry tomatoes

1/4

red onion

1/3 cup

kalamata olives

1/2 cup

crumbled feta

for the dressing:

1/4 cup

red wine vinegar

1/4 cup

olive oil

1 tsp

oregano

1/2 tsp

thyme

1/2 tsp

ground mustard