Fresh and Healthy Mediterranean Salad

GET RECIPE: theplantbasedschool.com/mediterranean-salad/ Our Mediterranean salad recipe combines the textures and tastes of fresh veggies, legumes, herbs, olives, and sun-dried tomatoes to create the ultimate Mediterranean dish. It is tossed in a fresh, fruity, and citrusy olive oil dressing and topped with quick-marinated sumac onions. INGREDIENTS: SALAD 1 can (15 ounces) (240 grams) chickpeas or 1½ cups cooked chickpeas 1 can (15 ounces) (240 grams) black beans or 1½ cups cooked beans 2 cups (300 grams) cherry tomatoes halved 1½ cups (190 grams) cucumber cut into small dice 1 cup (130 grams) green bell pepper cut into small dice 4 scallions thinly sliced 1 cup (25 grams) flat-leaf parsley finely chopped ½ cup (70 grams) kalamata olives pitted ½ cup (60 grams) sun-dried tomatoes in oil, chopped DRESSING 4 tablespoons extra virgin olive oil 2 tablespoons fresh lemon juice 2 tablespoons apple cider vinegar 1 tablespoon sumac substitute 1 teaspoon ground cumin 1 clove garlic grated ¾ teaspoon salt or more to taste ⅛ teaspoon black pepper SERVES WELL WITH 3 tablespoons sumac-marinated onions strongly recommended 4 tablespoons (120 grams) yogurt tahini sauce substitute feta or non-dairy feta 3 tablespoons (30 grams) pinenuts toasted Enjoy and happy weekend ❤️ Nico and Louise #salad #mediterranean