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Ingredients Salad: 1 can (15 oz / 425 g) chickpeas drained and rinsed 1 can (15 oz / 435 g) black beans drained and rinsed 1 can (15 oz / 425 g) cannellini beans drained and rinsed 1 cup (~150 g) diced cucumber 1 cup (~180 g) quartered cherry tomatoes cup (~75 g) finely chopped red onion 1 (~150 g) red bell pepper diced 1 cup (~110 g) shredded carrots cup (~15 g) chopped fresh parsley cup (40 g) crumbled feta cheese Lemon Dijon Dressing: cup (60 ml) olive oil 3 tbsps (45 mL0 fresh lemon juice 1 tbsp (15 ml) red wine vinegar 1 tsp (5 ml) Dijon mustard 1 tsp (5 ml) honey 1 clove garlic finely grated tsp (2 g) dried oregano leaves salt and pepper to taste pinch red pepper flakes (optional) Instructions Drain and rinse the chickpeas, black beans, and cannellini beans very well

Ingredients You only need a few simple ingredients for this homemade apple cider vinaigrette: extra-virgin olive oil or avocado oil the best pat of homemade salad dressings is the ability to avoid seed oils

I recommend it on: nearly any green salad (such as my Familys Favorite Salad, Chicken, Bacon & Avocado Salad, or this Arugula Salad with Parmesan and Lemon) pasta salads (such as my Mediterranean Pasta Salad, Rainbow Antipasto Pasta Salad, or this Lemony Artichoke Pasta Salad) panzanellas (such as my Summer Panzanella) as a marinade for grilled chicken, steak, pork or shrimp as a sauce to toss with roasted vegetables Really, you hardly can go wrong with a classic red wine vinaigrette