White Bean, Green Pea + Feta Salad
4 People
244 Cals
White Bean, Green Pea + Feta Salad
4 People
244 Cals
About the recipe
This Mediterranean White Bean, Green Pea + Feta Salad is the kind of recipe you’ll find yourself making on repeat. It’s fresh, vibrant and deeply nourishing — the perfect balance of flavour, texture and simplicity.Creamy cannellini beans and sweet green peas are paired with fragrant herbs, peppery rocket and salty feta, then finished with a light white wine vinaigrette. Served over a bed of creamy Greek yoghurt, it becomes a beautifully balanced meal that’s rich in plant-based protein, fibre and gut-loving nutrients.Perfect for work lunches, easy entertaining or a simple autumn reset, this is a salad that feels as good as it tastes.
Nutrition Per Serving
244
Calories
7g
Fat
1g
Saturates
8g
Sugars
467mg
Salt
24g
Protein
26g
Carbs
9g
Fibre
Ingredients
Salad
- 250 g cannellini beans rinsed + drained (1 x 400g can)
- 300 g frozen green peas
- 120 g Danish feta or goat’s feta crumbled
- 1 celery stalk finely sliced
- 2 spring onions sliced
- 1 bunch fresh mint chopped
- ½ tsp dried oregano
- Handful fresh rocket leaves
- 3 tbsp toasted pine nuts or pistachios
- 200 g Greek yoghurt optional, but recommended for serving
Dressing
- 2 tsp Dijon mustard
- 2 tbsp white wine vinegar
- 3 –4 tbsp extra virgin olive oil
- Juice of ½ orange or a splash of water to loosen
- Pinch sea salt + freshly ground black pepper
Method
- Bring a small saucepan of water to the boil. Add the peas and cook for 1 minute until just tender. Drain and transfer to a large mixing bowl.
- Add the cannellini beans, celery, spring onions, chopped mint and dried oregano to the bowl with the peas.
- In a small bowl, whisk together the Dijon mustard, white wine vinegar and olive oil. Add the orange juice (or a splash of water) to lightly thin and mellow the dressing. Season with salt and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Fold through the rocket, half the feta and half the toasted nuts.
- Spoon onto a serving platter or bowls over a bed of Greek yoghurt.
- Top with remaining feta, toasted nuts and a little extra mint.
NOTES + TIPS
Meal prep friendly: Keeps well in the fridge for up to 3 days (store rocket separately and add before serving).
Protein-rich: A great plant-based protein option, perfect for work lunches or light dinners. You can also add boiled eggs or tinned tuna.
Make it dairy-free: Skip the yoghurt and feta or replace with a plant-based alternative. I love to blend silken tofu to spread on the base or add a dollop of hummus.
