Lemon Garlic Dense Bean Salad

Ingredients

For the Salad:

3-4 Persian cucumbers, chopped

2 cups cherry tomatoes, halved

1 cup roasted red peppers, chopped

1 cup artichoke hearts, chopped

2 avocados, diced

1 can cannellini beans, rinsed and drained

1 can chickpeas (garbanzo beans), rinsed and drained

1/4 cup pine nuts (optional)

1/2 cup feta cheese, crumbled

Fresh parsley, chopped

For the Shallot Dressing:

1 shallot, minced

1/2 cup olive oil

2 tbsp lemon juice

2 tsp Dijon mustard

1 tbsp honey

Salt and pepper, to taste

Directions

Chop the Vegetables:

Chop the cucumbers, roasted red peppers, shallot, artichoke hearts, and halve the cherry tomatoes.

Make the Dressing:

In a small bowl, whisk together the shallots, olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.

Assemble the Salad:

In a large salad bowl, combine the chopped cucumbers, tomatoes, roasted red peppers, artichokes, avocado, cannellini beans, chickpeas, pine nuts (if using), feta, and parsley. drizzle with dressing

Toss and Serve:

Gently toss everything together to coat with the dressing. Divide into containers for easy lunches throughout the week, or serve immediately.