Go Back
This image shows a vibrant dense bean salad in a large clear glass bowl, placed on a white marble countertop. The salad features chickpeas, navy beans, red onions, bell peppers, cucumbers, and Kalamata olives, all tossed together and garnished with fresh herbs. The background is clean and minimal.

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Salad
Cuisine American
Servings 41 people
Calories 441 kcal

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.
    This image shows a top-down view of a clear glass bowl on a white marble countertop, containing freshly chopped red onion, red bell pepper, yellow bell pepper, and cucumber, ready for a dense bean salad.
  • Slice the pitted Kalamata olives.
    This image shows a top-down view of a small clear glass bowl on a white marble countertop, containing thinly sliced pitted Kalamata olives, ready to be added to the salad.
  • Rinse, drain, and dry the chickpeas and navy beans thoroughly.
    This image shows a top-down view of a clear glass bowl on a white marble countertop, filled with thoroughly rinsed, drained, and dried chickpeas and navy beans, ready for the salad.
  • Add all the salad ingredients to a large mixing bowl.
    This image shows a top-down view of a large clear glass mixing bowl on a white marble countertop, containing chickpeas, navy beans, chopped red onion, bell peppers, cucumber, and sliced Kalamata olives, ready for tossing.
  • In a separate small bowl or jar, whisk or shake together the dressing ingredients, then pour the dressing over the salad.
    This image shows a top-down view of a small clear glass bowl on a white marble countertop, containing thinly sliced pitted Kalamata olives, ready to be added to the salad
  • Toss everything well to combine.
  • Serve right away or divide into mason jars for later enjoyment.
    This image shows a top-down view of a clear glass bowl on a white marble countertop, containing freshly chopped red onion, red bell pepper, yellow bell pepper, and cucumber, ready for a dense bean salad.

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.