Green Olive Bean Salad (Print Version)

# Ingredients:

→ Salad Base

01 - 1 can (13.4 oz) chickpeas, drained and rinsed
02 - 1 can (13.4 oz) butter beans, drained and rinsed
03 - 1 cup castelvetrano olives, roughly chopped
04 - 1 medium shallot, finely minced
05 - 1/2 cup finely minced cilantro
06 - 1/2 cup finely minced parsley
07 - 1–2 cloves garlic, finely minced

→ Honey Dijon Vinaigrette

08 - 3 tbsp lemon juice
09 - 3 tbsp olive oil
10 - 1 tbsp honey (a heaping tablespoon)
11 - 1 tsp dijon mustard
12 - 1/2 tsp kosher salt
13 - 1/2 tsp ground cumin
14 - 1/2 tsp ground coriander
15 - 1/4 tsp cayenne pepper (sub with 1 tsp red pepper flakes)

# Instructions:

01 - Add the chickpeas, butter beans, olives, shallot, herbs, and garlic into a serving bowl. Set aside.
02 - Add all of the dressing ingredients to a jar or cup and whisk well until emulsified.
03 - Pour all of the dressing on the salad and toss together well. Adjust for salt as needed and let sit at least 30 minutes before serving.
04 - Enjoy on toasted sourdough, or just on its own. Store any leftovers in an airtight glass container in the fridge for up to 5 days.

# Notes:

01 - This salad tastes better the longer it sits, making it perfect for meal prep.
02 - For a vegan version, substitute the honey with maple syrup or agave nectar.
03 - Castelvetrano olives have a buttery, mild flavor that works perfectly in this salad.
04 - The salad keeps well in the refrigerator for up to 5 days.

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