Green Olive Bean Salad

Ingredients

1 can chickpeas 13.4 oz; drained and rinsed

1 can butter beans 13.4 oz; drained and rinsed

1 cup castelvetrano olives 115g; halved

1 shallot finely chopped; medium; 65g chopped

1/2 cup cilantro finely minced

1/2 cup parsley finely minced

3 tbsp lemon juice 30g

3 tbsp olive oil 34g

1 tbsp honey 12g; a heaping tablespoon

1 clove garlic finely grated; small

1 tsp dijon mustard 5g

1/2 tsp kosher salt

1/2 tsp cumin ground

1/2 tsp coriander ground

1/4 tsp cayenne pepper sub with 1 tsp red pepper flakes or Aleppo pepper

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Directions

Prep the base. Prep the salad base (beans, olives, shallots, and herbs) and add everything to a large mixing bowl. I like to chop the shallots finely — it helps them quick-pickle in the dressing faster.
To make the dressing, whisk everything together in a jar until emulsified. Taste and adjust for salt or honey as needed.
Pour all the dressing over the salad and toss together. Adjust for salt as needed and let sit at least 30 minutes before serving. Not only will the beans absorb some of the dressing, but it will also help quick-pickle the shallots, making them milder and sweeter. Store any leftovers in an airtight glass container in the fridge for up to 5 days.