Plant-Forward
Easy Mediterranean Bean Bowl with Crispy Sourdough
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.
