Lemon-Thyme Marinated Bean Salad with Toasted Almonds and Feta

Ingredients

• 1 cup canned chickpeas, drained and rinsed
• 1 cup canned kidney beans, drained and rinsed
• 1 cup canned cannellini beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1 cup red onion, finely chopped
• 1 cup toasted almonds, sliced
• 1 cup feta cheese, crumbled
• 2 tablespoons fresh thyme, chopped

• 1 cup extra virgin olive oil
• 2 tablespoons lemon juice, freshly squeezed
• 1 teaspoon lemon zest
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

1. 01
   In a large bowl, combine the chickpeas, kidney beans, and cannellini beans.
2. 02
   Add the cherry tomatoes, cucumber, red onion, and fresh thyme to the bowl with the beans.
3. 03
   In a separate small bowl, whisk together the olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and black pepper to make the dressing.
4. 04
   Pour the dressing over the bean mixture and gently toss to coat all the ingredients evenly.
5. 05
   Cover the salad and let it marinate in the refrigerator for at least 1 hour to allow the flavors to meld.
6. 06
   Before serving, fold in the toasted almonds and crumbled feta cheese.
7. 07
   Serve chilled or at room temperature. Enjoy as a main dish or a hearty side.