Meet your new favorite budget-friendly nourishing meal prep option! This flavorful salad is packed with fiber-rich veggies. Ideal for quick lunches or dinners. Looking for an extra protein boost to go with it? We love adding pan-fried tofu, tinned tuna, or some boiled eggs!
Serves: 4
Time to cook: 20 minutes
Ingredients:
- 400g (14.1 oz) tin chickpeas, rinsed & drained
- 400g (14.1 oz) tin lentils, rinsed & drained
- 400g (14.1 oz) tin cannellini beans, rinsed & drained
- 1 cup corn kernels (we used frozen)
- 1 red capsicum, finely diced
- 2 stalks celery, finely chopped
- ¼ red (spanish) onion, finely chopped
- 200g (7 oz) feta cheese, crumbled
- 1 bunch (¼ cup) chives, finely chopped
- ⅓ bunch (½ cup) parsley, finely chopped
- ½ cup (60g) pumpkin seeds, toasted
For the dressing:
- 2 tbsp extra virgin olive oil
- 2 tbsp white wine vinegar
- ½ tbsp Dijon mustard
- 1 tbsp maple syrup (optional)
- Sea salt & black pepper
Method:
Combine all of the salad ingredients in a large mixing bowl.
In a small bowl, whisk together the salad dressing ingredients. Season to taste with sea salt and pepper.
Pour the dressing over the salad and toss well to combine.
Allow to sit for 10 minutes before serving so that the beans soak up the flavor of the dressing.
Keep stored in an airtight container in the fridge for up to 4 days.
