2 cups cooked white beans (any variety), well rinsed if using canned
1 yellow bell pepper, chopped
12 cherry tomatoes, cut in half
1/2 English cucumber, chopped
1/2 cup feta cheese, crumpled or chopped
1/3 cup purple onion, chopped
1/3 cup pitted Kalamata olives, cut in half
1/4 cup fresh parsley, chopped (great way to use up your garden parsley!)
3 whole grain pitas, sliced in half
- 2 Tbsp olive oil
- 1 Tbsp fresh lemon juice
- 1 Tbsp red wine vinegar
- 1 tsp lemon zest
- 1 heaping tsp Dijon mustard
- 1/2 tsp honey
- Sea salt & pepper to taste
Remove cooked beans from heat. Rinse the beans in cool water and allow them to drain. Gently pat dry.
Place beans, bell pepper, tomatoes, cucumber, feta, onion, olives and parsley together in a large bowl and mix gently to combine.
Meanwhile, assemble vinaigrette ingredients in a small container with fitted lid. Shake well before pouring dressing over salad ingredients. Mix carefully to combine taking care not to mash contents. The idea is to have just enough dressing to flavour the contents without drenching the pitas.
Looking for more mouthwatering meatless meals?
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