Description
A vibrant and refreshing Marinated Green Olive Bean Salad featuring tender cannellini and chickpeas combined with crisp red bell pepper, castelvetrano olives, marinated artichoke hearts, and tangy peperoncini peppers. Tossed in a zesty chive basil dressing, this salad is perfect for a light lunch or as part of a colorful mezze platter, offering a delightful blend of Mediterranean flavors in just 25 minutes.
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: Add the thinly sliced red onions, lemon zest and juice from half a lemon, 1 tsp maple syrup, 1 tsp extra virgin olive oil, red pepper flakes, and a generous pinch of kosher salt to a large mixing bowl. Using clean hands, massage the ingredients into the onions until they soften. Set the mixture aside for 5-10 minutes to allow flavors to meld while you prepare other ingredients.
- Combine Salad Ingredients: Once the onions have softened, add the drained and rinsed cannellini beans and chickpeas, diced red bell pepper, roughly chopped castelvetrano olives and marinated artichoke hearts, thinly sliced peperoncini peppers, minced parsley, and basil leaves to the bowl with the onions. Stir gently to incorporate all the salad components.
- Make the Dressing: In a blender cup, combine the garlic cloves, juice and zest of one lemon, 3 tbsp extra virgin olive oil, 1 tbsp maple syrup, 1 tsp Dijon mustard, and a generous pinch of kosher salt. Blend on high speed until smooth and creamy. Add the basil leaves and chives, then blend again briefly until the herbs are finely minced and the dressing is well emulsified.
- Toss and Marinate: Pour the prepared chive basil dressing over the bean salad and mix thoroughly to ensure every ingredient is coated evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the beans and vegetables to absorb the flavorful dressing.
- Serve: Before serving, give the salad a final gentle stir. Assemble a mezze plate by arranging the bean salad alongside fresh vegetables, a spread for dipping, and pita bread. Enjoy this fresh, flavorful dish as a standalone salad or part of a Mediterranean-inspired meal.
Notes
- For added texture, consider topping the salad with toasted pine nuts or slivered almonds.
- This salad tastes even better after marinating overnight as the flavors deepen.
- Use fresh lemon juice for the bright and tangy dressing; bottled lemon juice may alter the flavor.
- Substitute the artichoke hearts with roasted red peppers if desired.
- Keep the salad refrigerated and consume within 2 days for optimal freshness.
