Inspired by a cracked olive chimichurri, this bean salad is a delicious make-ahead meal that marinates in the fridge and gets better with time. Perfect for lunch, served in a wrap or on its own.
Chop up your deli turkey into little bite-sized pieces and add it to a bowl.
Finely mince the shallot.
Chop the parsley and cilantro.
Drain the liquid off of the olives and roughly chop them.
Add the shallots, parsley, cilantro, and olives to a bowl.
Rinse and drain the chickpeas and white beans.
Drain the mozzarella balls.
Add the beans and mozzarella to the bowl with everything else.
Add in the olive oil, red wine vinegar, garlic, dijon, sea salt, and lemon juice.
Toss everything together and enjoy!
