This mediterranean bean salad is loaded with flavor and amazing textures. It is healthy, filling and makes a nice meal or side. And comes with a whipped feta dressing.
Rinse the beans and drain in colander. Prepare all the vegetables as described in the ingredient list above.
In a medium mixing bowl, take olive oil, vinegar, lemon juice, grated garlic, red pepper flakes, ground cumin, ground coriander, paprika, salt, and whisk it well.
Add all the beans, vegetables, herbs and toss well to coat. Adjust seasoning as per taste. Set aside.
In a small food processor fitted with a blade, process feta, Greek yogurt, garlic and lemon zest. With the processor running, drizzle olive oil through the top opening, and blend until the mixture is smooth, thick, but of dropping consistency. Season with salt and black pepper to taste.Tip: Double the whipped feta and save half for later.
On a large serving platter, arrange arugula (if using). Then scatter about half the pita chips, crushing a few of them. Carefully transfer the bean salad all over. Dollop the feta dressing on top and decorate with lemon wedges, crumbled feta and remaining pita chips.
Notes
Whipped Feta Dressing: It may thicken if made ahead and refrigerated. Thin it out before using.
Meal Prep: Cut onions, tomatoes and olives ahead. Rinse and drain the herbs but chop them fresh for the salad. The dressing and whipped feta can be made a day ahead.
Storage: Refrigerate leftovers for 3 to 4 days. To store in freezer, combine only beans with oil-vinegar dressing. Add the rest after thawing.
Nutrition facts are approximate and not based on low-sodium canned beans and do not include added salt.
For more information on ingredients, variations and serving suggestions, scroll up the page to the blog post.