Italian Style Dense Bean Salad
A vegan take on the viral dense bean salad by Violet Witchel.
Ingredients
- 200 g Vegan chicken
- 50 g Sundried tomatoes
- 100 g Cheese
- 240 g Butter beans - cooked
- 240 g Chickpeas - cooked
- ½ Cucumber
- 1 Red Capsicum
- Bunch Parsley
- Bunch Basil
- 2 Medium Shallots
For the dressing-
- 40 ml Extra virgin olive oil
- 40 ml Sundried tomato oil
- 80 ml Red wine vinegar
- 1 tsp dried Oregano
- 1 tsp dried Rosemary
- 1 tsp Garlic
- 1 tsp Salt
- 1 tsp Cracked black pepper
Instructions
- Dice the vegan chicken up into small cubes, fry off and leave to cool.
- Dice all of the salad components into small cubes, finely chop the herbs and cube the cheese.
- Drain and rinse and dry the tinned beans.
- Mix together the salad dressing components.
- Combine everything in a large mixing bowl and mix well until everything is coated in dressing.
- Serve up and enjoy.
- Store leftovers in a sealed container for up to 4 days.