Chickpea and Cannellini Bean Salad
Prep Time
15 minutes
Prep Notes
free of: wheat/gluten, dairy, corn, eggs, soy
Yields
Serves 4
Ingredients
Salad:
14 oz canned chickpeas, drained and rinsed
14 oz canned cannellini beans, drained and rinsed
1 red onion, finely chopped
1 large red bell pepper, small dice
1 cucumber, diced
3 celery ribs, diced
8 oz cherry tomatoes, halved
2 tablespoons chopped cilantro or basil
2 tablespoons avocado oil
1 eggplant, stem removed and cut into medium cubes
Dressing:
2 tablespoons extra virgin olive oil
¼ cup balsamic vinegar
2-3 garlic cloves, minced
1 teaspoon whole grain mustard
Sea salt and freshly ground pepper
Directions
In a large sauté pan over medium heat, add avocado oil and heat for about 1 minute. Add eggplant cubes, and salt + pepper, to taste. Brown the eggplant, uncovered, for about 3-5 minutes. Once browned, lower heat and cover for 7-10 minutes, or until soft. Remove from heat.
To make dressing, put the oil, vinegar, garlic and mustard in a salad bowl. Season with salt and pepper, to taste, and whisk to combine.
Add the chickpeas, cannellini beans, onion, celery, red pepper, tomatoes, cucumber, sauteed eggplant, and cilantro or basil to the salad. Toss with dressing and serve!