King David Salad
Inspired by foods enjoyed during biblical times, King David Salad is a colorful Mediterranean-style salad loaded with fresh cucumbers, tomatoes, onions, chickpeas, kidney beans, and black olives. Tossed with a sweet and tangy honey vinaigrette and finished with feta cheese and sliced almonds, this easy, no-cook recipe is hearty enough for a satisfying lunch and beautiful enough to serve at your next potluck or family gathering.
Servings: 8 1.15 cup servings)
Calories: 376kcal
Equipment
- 1 colander
Ingredients
Salad
- 2 English cucumbers
- 1 10 oz container grape tomatoes
- ½ cup green onions
- 1 medium red onion
- 1 6 oz can black olives (sliced)
- 1 15.5 oz canned chickpeas
- 1 15.5 oz canned kidney beans
- 1 cup Feta cheese
Dressing
- ¾ cup honey
- ⅓ cup extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp water
- 1 clove garlic (finely minced)
- ½ tsp cumin
- pinch sea salt
- pinch ground black pepper
Instructions
- Peel and chop the cucumbers into bite-sized pieces
- Chop the red onion and green onions. Cut the red onion in half and slice it thinly.
- Slice the grape tomatoes and black olives.
- Drain and rinse the chickpeas and kidney beans thoroughly
- Place the chopped cucumbers in the center of a large serving bowl. Arrange the remaining vegetables, beans, and olives around them to create a colorful display. Save the feta cheese and almonds for serving.
- Make the Dressing: In a lidded mason jar, add the honey, vinegar, olive oil, cumin, salt, and pepper, then shake until well combined.
- Toss and Serve. Drizzle the dressing over the salad and gently toss. Sprinkle with feta cheese before serving.
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Notes
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Nutrition
Serving: 1g | Calories: 376kcal | Carbohydrates: 42g | Protein: 10g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 562mg | Potassium: 443mg | Fiber: 6g | Sugar: 32g | Iron: 3mg