Eosinophilic Esophagitis Friendly Vegan Fresh Mediterranean Bean Salad
Total time35 min
Prep time20 min
Cook time0 min
4.6(7)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the salad
- 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 english cucumber, diced into ½-inch pieces
- 1 cup cherry tomatoes, halved
- ½ cup kalamata olives, pitted and halved
- ⅓ cup red onion, finely diced
- ½ cup fresh flat-leaf parsley, roughly chopped
- ¼ cup fresh mint leaves, roughly chopped
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 1 clove garlic, minced
Instructions
- 1
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, lemon zest, minced garlic, dried oregano, ground cumin, salt, and black pepper until fully combined.
- 2
In a large mixing bowl, combine the white beans, chickpeas, cucumber, cherry tomatoes, Kalamata olives, and red onion.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!