Easy Mediterranean Bean Bowl with Crispy Sourdough | Healthy & Flavor-Packed

Cook Time

15 min

Total Time

25 min

Servings

4-6

Easy Mediterranean Bean Bowl with Crispy Sourdough | Healthy & Flavor-Packed

This Mediterranean-style bean salad combines creamy chickpeas, cannellini beans, avocado, and tangy sun-dried tomatoes with a bright lemon-herb dressing made from Greek yogurt, olive oil, and Just Better Fiber for an extra boost of nutrition. Topped with garlic-rubbed sourdough toast, it’s a hearty, plant-forward lunch that’s easy to make and even better the next day. High in fiber, packed with healthy fats, and full of flavor — it’s your new go-to summer salad.

Easy Mediterranean Bean Bowl with Crispy Sourdough | Healthy & Flavor-Packed

Easy Mediterranean Bean Bowl with Crispy Sourdough | Healthy & Flavor-Packed

This Mediterranean-style bean salad combines creamy chickpeas, cannellini beans, avocado, and tangy sun-dried tomatoes with a bright lemon-herb dressing made from Greek yogurt, olive oil, and Just Better Fiber for an extra boost of nutrition. Topped with garlic-rubbed sourdough toast, it’s a hearty, plant-forward lunch that’s easy to make and even better the next day. High in fiber, packed with healthy fats, and full of flavor — it’s your new go-to summer salad.

A black and white drawing of a plate and fork on a white background.
Servings

4-6

A black and white icon of a bell on a white background.
Total Time

25 min

Ingredients:

For the Dressing:

2 tablespoons plain nonfat Greek yogurt

2 tablespoons extra virgin olive oil

1 tablespoon Dijon mustard

1 tablespoon white wine vinegar

2 teaspoons caper brine

1 teaspoon allulose (or 1 tsp agave syrup)

1 teaspoon dried oregano

½ teaspoon red pepper flakes

Zest and juice of 1 lemon

2 tablespoons Just Better Fiber

Kosher salt, to taste

Fresh cracked black pepper, to taste

For the Salad:

1 shallot, thinly sliced

½ cup fresh parsley, minced (divided)

1 (15 oz) can chickpeas, drained and rinsed

1 (15 oz) can cannellini beans, drained and rinsed

⅓ cup sun-dried tomatoes (preferably oil-packed, drained and julienned)

2 scallions, thinly sliced

1 tablespoon capers, minced

1 ripe avocado, cubed

For Serving:

Whole grain or sprouted sourdough bread

Extra virgin olive oil (for toasting)

1 garlic clove, halved



Directions

1. Soak the Shallots

Place shallots in a bowl of ice water. Let them soak while you prep the rest (10 minutes), then drain and pat dry.

2. Make the Dressing

In a large bowl, whisk together yogurt, olive oil, Dijon, vinegar, caper brine, allulose (or agave), oregano, red pepper flakes, lemon zest, lemon juice, and Just Better Fiber. Season with salt and pepper. Mix until smooth.

3. Assemble the Salad

Add chickpeas, cannellini beans, sun-dried tomatoes, scallions, capers, soaked shallots, avocado, and most of the parsley to the bowl with the dressing. Gently toss to coat everything evenly.

4. Chill

Cover and refrigerate for at least 30 minutes to allow flavors to meld and fiber to hydrate.

5. Toast the Bread

Heat a cast iron skillet over medium heat. Add a thin layer of olive oil. Toast bread until golden and crispy, about 1–2 minutes per side. Remove from pan and immediately rub the surface with the cut side of the garlic clove.

6. Serve

Scoop the chilled salad into bowls or onto a platter. Serve with the garlicky sourdough toast for dipping or scooping.



🍷 Wine Pairing

Pair with a crisp, herbal Sancerre or Vermentino to match the bright lemony dressing and cut through the richness of the beans and olive oil. For a summery twist, try a dry Provençal Rosé.