Dense Bean Salad
This dense bean salad is hearty, bold, and loaded with flavor. made with tender beans, marinated vegetables, fresh herbs, and a savory sun-dried tomato dressing. There’s no lettuce here, just a satisfying, protein-packed salad that gets better as it sits.
Servings: 8
Ingredients
Salad
- 1 can(s) (15 oz / 398 ml) (or 1½ cups) chickpeas drained and rinsed
- 1 can(s) (15 oz / 398 ml) (or 1½ cups) black beans drained and rinsed
- ½ cup(s) marinated artichoke hearts chopped
- ⅓ cup(s) oil-packed sun-dried tomatoes chopped
- 1 red bell pepper chopped
- 1 medium(s) shallot finely chopped (or ¼ red onion)
- 1 cup(s) cherry tomatoes halved
- ¼ cup(s) fresh parsley finely chopped
- ¼ cup(s) fresh basil finely chopped
Dressing
- 1 tablespoon(s) sun-dried tomato oil (from the jar)
- 1 tablespoon(s) artichoke brine (from the jar)
- 1 tablespoon(s) olive oil
- 1 tablespoon(s) red wine vinegar
- 1 teaspoon(s) Dijon mustard
- 1 clove(s) garlic minced or pressed
- 1 teaspoon(s) Italian seasoning
- ½ teaspoon(s) salt or to taste
- 1/4 teaspoon(s) black pepper or to taste
- Optional add-ins: vegan feta or vegan bocconcini, Kalamata olives, or crushed red pepper flakes
Instructions
- Build the base: Add the chickpeas, black beans, artichokes, sun-dried tomatoes, bell pepper, shallot, cherry tomatoes, parsley, and basil to a large bowl.
- Make the dressing: In a small bowl, whisk together the sun-dried tomato oil, artichoke brine, olive oil, vinegar, Dijon mustard, garlic, Italian seasoning, salt, and pepper until well combined.
- Toss & rest: Pour the dressing over the salad and toss until evenly coated. Let the salad rest for at least 15–20 minutes before serving so the flavors can meld.
Notes
Storage & Meal Prep: Store in an airtight container in the fridge for 4–5 days. This salad is ideal for meal prep and tastes even better after a day in the fridge. Not freezer-friendly.
Oil-Free Option: Skip the added oils and use a splash of artichoke marinade, extra red wine vinegar, and 1–2 tablespoons water to balance the dressing. If using air-packed sun-dried tomatoes, soak them in hot water for 1 minute, then drain and chop before using.
Swap the beans: This salad works well with almost any type of bean. Feel free to swap in white kidney beans, kidney beans, pinto beans, lima beans, or even cooked brown or green lentils.
Nutrition
Serving: 1serving (recipe makes 8 servings) | Calories: 224kcal | Carbohydrates: 32g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 275mg | Potassium: 517mg | Fiber: 10g | Sugar: 4g | Vitamin A: 961IU | Vitamin C: 34mg | Calcium: 59mg | Iron: 3mg
Find it online:
https://www.easyveganmealplan.com/recipe/dense-bean-salad/