This protein-packed salad is fresh, satisfying, and anything but ordinary. Made with wholesome protein, crisp vegetables, and simple, everyday ingredients, it’s an easy recipe that’s perfect for quick lunches, light dinners, or meal prep throughout the week. The best part? You don’t need a long shopping list to create a meal that’s both nourishing and full of flavor.
What really takes this salad to the next level is the spicy Chimichurri Verde Olive Oil. Bursting with vibrant herbs, garlic, and just the right amount of heat, it coats every bite with bold, zesty flavor that transforms familiar ingredients into something special. Fresh, filling, and packed with flavor, this is a salad you’ll actually look forward to making again and again.
INGREDIENTS
- 1 can (15 ounces) cannoli beans
- 1 can (15 ounces) chickpeas
- 1 cup cherry tomatoes, halved
- 1/2 English cucumber, diced
- 1 red pepper, diced
- 1/2 red onion, diced
- 1/2 cup cotija cheese
- 1/4 cup fresh parsley
- 1/4 cup fresh mint
- 3 tablespoons Olive This! Chimichurri Verde Olive Oil
- 1 1/2 tablespoons Olive This! Red Wine Vinegar or Olive This! Sicilian Lemon White Balsamic
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh cracked pepper
Optional Additions:
- Grilled chicken
- Grilled corn
- Avocado
DIRECTIONS
In a large bowl combine beans, tomato, cucumber, and onion and set aside. In a small bowl mix together the dressing ingredients: chimichurri verde olive oil, vinegar, garlic powder, salt and pepper. Pour over salad and stir together. Mix in the fresh herbs and cheese.
Set aside in refridgerator for at least 30 minutes. Note that if you taste the salad it will be very spicy. Chimichurri Verde Olive Oil is one of our spicies olive oils. But as the flavors sit and meld the spice mellows and becomes a well balanced salad.
Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below.