I decided to make some real food yesterday. I’ve been baking up a storm lately, and decided it was time for something a little more savory. If there is one thing I love it is beans…. yea yea yea go ahead and sing the song, my dad already told me this salad looked like a bowl full of gas…. But for real, I love beans. Bean salads make me pretty pleased! I normally don’t purchase these types of salads, because they are often loaded with oil. I decided it was time to create my own.
I got to chopping some red bell pepper, zuchini, onion, and garlic. Then sauteed them all in some olive oil. Mean while I drained some chickpeas and lentils, and got to working on the dressing.
I added some Penzey’s Spices in the form of Ancho chili pepper to give it a little zip, thyme, and basil. As well as some White balsamic, salt, and pepper. Super yummy dressing! Then I mixed it all together!
1 can chickpeas
1/2 cup lentils ( I used already steamed ones)
1 small onion, diced
1 large clove garlic, minced
3/4 cup red bell pepper, chopped (almost 1 large)
3/4 cup zucchini, chopped (about 1 large)
splash of white balsamic
1/8 tsp ancho chili pepper
Sprinkling/to taste basil and thyme
To taste salt and pepper…. I used a few twists (from a mill)
First chop all your veggies, then heat 1 TB olive oil in a medium size pan.
Drain chickpeas and lentils.
When veggies are finished cooking, about 5 min combine veggies, chickpeas, lentils.
Mix up the dressing (white balsamic, herbs, salt, pepper) to taste. I just added it to the bowl of mixed veggies, but you could mix it on the side in a separate bowl.
Let sit and marinate for a few hours, then enjoy!
It was a super simple salad to make, and I can’t wait to try it on top of some greens with a bit of feta for lunch tomorrow!
What is your favorite salad or salad topping?
Love bean salads! Favorite salad toppings include feta, peppers, carrots, guacamole, and hummus