Sunny Dense Bean Salad

Our favorite kind of salad? The kind that doesn't feel like a salad. This dense bean salad is packed with fiber, protein, and bold Mediterranean flavor — and it only gets better the longer it sits in the fridge. Make a big batch on Sunday and eat well all week. 

Ingredients

• 1 (14-15 oz) can artichoke hearts, drained
• 1 (15 oz) can chickpeas, drained & rinsed
• ~1/2 cup pitted olives (e.g. Kalamata, Castelvetrano, or a mix)
• 1/3 to 1/2 small red onion, thinly sliced
• 2 tbsp fresh parsley, finely chopped
• crumbled feta

• halved cherry tomatoes

  Optional extras (and whatever else you have in the fridge)
• cucumber cubes
  
• roasted red peppers
• fresh mint

Dressing

• 1 stickpack Our House Dressing Starter
• 5 tbsp extra virgin olive oil
• 2 tbsp apple cider vinegar

Directions

1. Prep the artichokes, chickpeas, olives, red onion, and parsley.
2. Rip open a stick pack of Our House, add olive oil + vinegar to The Shaker, pour in the stick pack, and shake till combined.
3. In a salad bowl add the chickpeas, artichokes, olives, red onion, and parsley (plus any optional ingredients). Pour the dressing over the salad and toss to coat. 
4. Let the salad sit for 10-15 minutes to allow the flavors to marry. Give it a final toss then serve chilled. 

Pairs beautifully with grilled protein, pita bread, or as part of a mezze spread.