Mediterranean Pepper–Bean Salad

Bright, crunchy, 5‑minute no‑cook meal.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prep vegetables

Step 2

Dice the red pepper into small cubes. Slice the celery finely. Slice the olives.

Step 3

Combine base

Step 4

Add chickpeas and cannellini beans to a large bowl. Break up any clumps gently with a spoon.

Step 5

Add vegetables

Step 6

Fold in the diced pepper, celery and olives. Add parsley.

Step 7

Make dressing

Step 8

In a small cup, whisk together olive oil, lemon juice, mustard, oregano, smoked paprika, garlic powder, salt and black pepper until emulsified.

Step 9

Dress the salad

Step 10

Pour the dressing over the bowl. Mix thoroughly so beans and vegetables are evenly coated.

Step 11

Rest 5 minutes

Step 12

Let flavours settle. The pepper sweetness and lemon–mustard dressing will meld.

Step 13

Serve

Step 14

Eat as‑is, or pair with wholemeal crackers or cold orzo.