When we are busy it can be hard to eat enough fiber. If you’ve read through several of my blog posts, you know that prioritizing fiber is helpful for our overall health, satiety, and weight loss goals.
This recipe is a super easy, low-prep, high-fiber addition to your weekly routine. Adding just one scoop of this to your work bag will help you achieve your fiber goals while also adding in some plant-based protein.
Mediterranean Bean Salad
- 2 cans red kidney beans (15 ounces each), rinsed and drained, or 3 cups cooked kidney beans
- 1 can chickpeas (15 ounces), rinsed and drained, or 1 ½ cups cooked chickpeas
- 1 small red onion, diced (about 1 cup)
- 2 stalks celery, sliced in half or thirds lengthwise and chopped (about ¾ cup)
- 1 medium cucumber, peeled, seeded and diced
- ¾ cup chopped fresh parsley
- 2 tablespoons chopped fresh dill or mint
- ¼ cup extra-virgin olive oil
- 1 tablespoon honey
- 1 oz grated parmesan
- ¼ cup lemon juice (about 1 ½ lemons)
- 3 cloves garlic, pressed or minced
- ¾ teaspoon salt
- Small pinch red pepper flakes
- In a serving bowl, combine the kidney beans, chickpeas, diced onion, celery, cucumber, parsley and dill.
- Make the lemon dressing: In a small bowl, whisk together the olive oil, honey, parmesan, lemon juice, garlic, salt and pepper flakes until well blended. Pour the dressing over the salad and stir until combined.
- Serve immediately for the most flavor, or let it marinate in the refrigerator, covered, for a couple of hours or longer.
After making this recipe, try adding a scoop to your salads, enjoy as a side with a turkey sandwich, or pair with a protein at dinner time.
Making this bean salad weekly will be a great way to support your health on your fitness journey! Have you tried it? Let me know!
If you’re looking for more 1:1 guidance on your fitness journey, whether that is nutrition or fitness, schedule a free call today!
