Dense Bean Salad Recipe
This dense bean salad bursts with color, texture, and flavor from chickpeas, navy beans, crisp bell peppers, cucumber, red onion, and briny Kalamata olives. Tossed in a zesty dressing, it’s perfect as a hearty side or protein-packed vegetarian main for any occasion.
Equipment
- Vegetable chopper or sharp knife
- Cutting board
- Colander or strainer
- Salad spinner or clean kitchen towel
- Large mixing bowl
- Small bowl or jar
- Whisk or a jar with a lid
- Salad tongs o large spoon
Ingredients
- ½ cup Kalamata olives, pitted and sliced
- ½ English cucumber, diced
- Fresh parsley, stems removed, finely diced
- 6 oz vegan feta cheese, crumpled
- 1 small red onion, diced
- 1 can garbanzo beans, drained, rinsed and dried
- 1 can navy beans, drained, rinsed and dried
- 2 small bell peppers, diced
Dressing
- 1 tbsp maple syrup
- 3 large cloves garlic, pressed through a garlic press
- ½ tsp fine salt
- Juice of one lemon
- ½ tsp dried oregano
- ¼ cup extra virgin olive oil
- 1 tsp dijon mustard
Instructions
- Chop the red onion, bell peppers, and cucumber into bite-sized pieces, using a vegetable chopper if you like for even sizes and time-saving.
- Slice the pitted Kalamata olives.
- Rinse, drain, and dry the chickpeas and navy beans thoroughly.
- Add all the salad ingredients to a large mixing bowl.
- In a separate small bowl or jar, whisk or shake together the dressing ingredients, then pour the dressing over the salad.
- Toss everything well to combine.
- Serve right away or divide into mason jars for later enjoyment.
Notes
- Use a salad spinner to dry the beans thoroughly so the dressing sticks better.
- Swap in other beans like black beans or kidney beans for variety.
- Add crumbled feta or goat cheese for a creamy, tangy twist.