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From
6-Apr
This Mediterranean-style bean salad combines creamy chickpeas, cannellini beans, avocado, and tangy sun-dried tomatoes with a bright lemon-herb dressing made from Greek yogurt, olive oil, and Just Better Fiber for an extra boost of nutrition. Topped with garlic-rubbed sourdough toast, it's a hearty, plant-forward lunch that's easy to make and even better the next day. High in fiber, packed with healthy fats, and full of flavor ' it's your new go-to summer salad.
For the Dressing:
For the Salad:
For Serving:
For the Dressing:
For the Salad:
For Serving:
USD
For the Dressing:2 tablespoons plain nonfat Greek yogurt2 tablespoons extra virgin olive oil1 tablespoon Dijon mustard1 tablespoon white wine vinegar2 teaspoons caper brine1 teaspoon allulose (or 1 tsp agave syrup)1 teaspoon dried oregano½ teaspoon red pepper flakesZest and juice of 1 lemon2 tablespoons Just Better FiberKosher salt, to tasteFresh cracked black pepper, to tasteFor the Salad:1 shallot, thinly sliced½ cup fresh parsley, minced (divided)1 (15 oz) can chickpeas, drained and rinsed1 (15 oz) can cannellini beans, drained and rinsed⅓ cup sun-dried tomatoes (preferably oil-packed, drained and julienned)2 scallions, thinly sliced1 tablespoon capers, minced1 ripe avocado, cubedFor Serving:Whole grain or sprouted sourdough breadExtra virgin olive oil (for toasting)1 garlic clove, halved Directions1. Soak the ShallotsPlace shallots in a bowl of ice water. Let them soak while you prep the rest (10 minutes), then drain and pat dry.2. Make the DressingIn a large bowl, whisk together yogurt, olive oil, Dijon, vinegar, caper brine, allulose (or agave), oregano, red pepper flakes, lemon zest, lemon juice, and Just Better Fiber. Season with salt and pepper. Mix until smooth.3. Assemble the SaladAdd chickpeas, cannellini beans, sun-dried tomatoes, scallions, capers, soaked shallots, avocado, and most of the parsley to the bowl with the dressing. Gently toss to coat everything evenly.4. ChillCover and refrigerate for at least 30 minutes to allow flavors to meld and fiber to hydrate.5. Toast the BreadHeat a cast iron skillet over medium heat. Add a thin layer of olive oil. Toast bread until golden and crispy, about 1–2 minutes per side. Remove from pan and immediately rub the surface with the cut side of the garlic clove.6. ServeScoop the chilled salad into bowls or onto a platter. Serve with the garlicky sourdough toast for dipping or scooping. 🍷 Wine PairingPair with a crisp, herbal Sancerre or Vermentino to match the bright lemony dressing and cut through the richness of the beans and olive oil. For a summery twist, try a dry Provençal Rosé.
