Dense Bean Salad
High-protein, no-cook dense bean salad with chickpeas, kidney beans, veggies, cheese, and deli meat in a tangy dressing.
Ingredients
Bean and Veggie Salad
- 1 can chickpeas rinsed and drained
- 1 can cannellini beans rinsed and drained
- 1 can kidney beans rinsed and drained
- 1 cup cucumber diced small
- 1/2 cup sweet onion diced small
- 1 1/2 cups cherry tomatoes quartered
- 2 bell peppers diced small (red, yellow or orange)
- 3/4 cup banana peppers chopped
- 4-6 oz. provolone cheese diced
- 4 oz. deli turkey diced (or diced chicken breast)
- 2 oz. salami or pepperoni diced
- 1/4 cup fresh parsley, basil or chives finely minced
Dressing
- 1/4 cup red or white wine vinegar
- 2 tbsp olive oil
- 1 tbsp honey
- 1 clove garlic finely minced or microplaned
- 2 tsp dijon mustard
- 1/2 tsp Italian seasoning
- 1/2 tsp salt more to taste
- black pepper to taste
Instructions
Bean and Veggie Salad
Combine Salad Ingredients:
In a large bowl, combine all salad ingredients: chickpeas, cannellini beans, kidney beans, cucumber, sweet onion, cherry tomatoes, bell peppers, banana peppers, provolone cheese, deli turkey, salami or pepperoni, and fresh herbs.
Dressing
Whisk Dressing Together:
In a small bowl, whisk together all dressing ingredients: vinegar, olive oil, honey, garlic, dijon mustard, Italian seasoning, salt, and black pepper until fully combined.Toss Salad with Dressing:
Pour dressing over the bean salad and toss until thoroughly mixed and all beans and veggies are coated with dressing.