Description
A vibrant and refreshing Marinated Green Olive Bean Salad featuring cannellini and chickpeas, fresh vegetables, and a zesty chive basil dressing. This no-cook salad is perfect as a light meal or a flavorful addition to a mezze platter, offering a delightful combination of tangy, sweet, and herbaceous flavors.
Ingredients
Scale
Salad Ingredients
- 1/2 medium red onion, thinly sliced
- Zest and juice of half a lemon
- 1 tsp maple syrup or sweetener of choice
- 1 tsp extra virgin olive oil
- 1/2 tsp red pepper flakes
- Kosher salt, to taste
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 red bell pepper, diced
- 1 cup Castelvetrano olives, roughly chopped
- 1/3 cup jarred marinated artichoke hearts, roughly chopped
- 8 peperoncini peppers, stems removed and thinly sliced
- 1/4 cup parsley leaves, minced
- Handful of basil leaves (about 10 small leaves)
Dressing Ingredients
- 1–2 cloves garlic
- Juice and zest of 1 lemon (about 3 tbsp lemon juice)
- 3 tbsp extra virgin olive oil
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1/2 cup basil leaves
- 1/4 cup chives
- Generous pinch of kosher salt
Instructions
- Prepare the Onions: In a large mixing bowl, combine the thinly sliced red onion with the zest and juice of half a lemon, 1 tsp maple syrup, 1 tsp extra virgin olive oil, 1/2 tsp red pepper flakes, and a generous pinch of kosher salt. Massage the mixture into the onions with clean hands until they soften, then set aside for 5-10 minutes while preparing the remaining salad ingredients.
- Combine Salad Ingredients: Add the drained and rinsed cannellini beans and chickpeas, diced red bell pepper, roughly chopped Castelvetrano olives, marinated artichoke hearts, sliced peperoncini peppers, minced parsley, and fresh basil leaves to the bowl with the onions. Stir gently to combine.
- Make the Dressing: In a blender, place the garlic cloves, lemon juice and zest from one whole lemon, 3 tbsp extra virgin olive oil, 1 tbsp maple syrup, 1 tsp Dijon mustard, and a pinch of kosher salt. Blend on high until the mixture is smooth and creamy. Add the basil leaves and chives, then blend again until the herbs are finely minced and the dressing is fully emulsified.
- Dress the Salad: Pour the chive basil dressing over the bean salad. Mix thoroughly to ensure all ingredients are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld and the beans to absorb the dressing.
- Serve: Before serving, give the salad a good stir. Serve chilled as part of a mezze platter alongside pita bread, fresh vegetables, and your favorite spreads for an inviting and flavorful presentation.
Notes
- For added texture, consider topping the salad with toasted pine nuts or slivered almonds.
- This salad can be prepared a day in advance for deeper flavor infusion.
- Use fresh lemon juice rather than bottled for optimal brightness.
- Adjust the amount of red pepper flakes according to your spice preference.
- Leftovers keep well refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
