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Vegan dense bean salad in a serving bowl

Vegan Dense Bean Salad

Discover the ultimate dense bean salad recipe with chickpeas, veggies, and a flavorful dressing. A healthy meal packed with nutrients!
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Prep Time 15 minutes
Total Time 15 minutes
Course Lunch, Meal Prep, Salad
Servings 4

Ingredients
  

PANTRY INGREDIENTS

Beans

  • 2 cans, chickpeas, rinsed and drained (15 oz each)

Oils and Acids

  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh lemon juice

Seasonings

  • Salt
  • Black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)

FRESH INGREDIENTS

  • 1 medium cucumber, chopped into small chunks
  • 1 red bell pepper, chopped
  • 1/2 red onion, diced
  • 1/2 cup pitted Kalamata olives, chopped
  • 4 oz vegan feta cheese, cut into small cubes
  • 1 to 2 tablespoons fresh dill, chopped (or parsley if you prefer)

Instructions
 

  • STEP 1). Grab a big bowl. Toss in your rinsed chickpeas. Trust me, make sure they’re drained well. Nobody wants soggy beans.
  • STEP 2). Chop that cucumber into small chunks, about the same size as your chickpeas. Toss them in the bowl.
  • STEP 3). Dice your red bell pepper and red onion. Into the bowl they go! Don’t forget those olives. Chop them up and throw them in too.
  • STEP 4). Cube up your vegan feta cheese and drop it in. This is the part where I always feel a little fancy.
  • STEP 5). Sprinkle in some salt, pepper, and crushed red pepper flakes if you’re feeling spicy.
  • STEP 6). Now, let’s make the dressing. Grab a jar with a lid (I love using mason jars for this part!). Pour in olive oil, apple cider vinegar, fresh lemon juice, and chopped dill.
  • STEP 7). Pop that lid on and shake it like you mean it! Seriously, give it a good shake until it’s all mixed and happy.
  • STEP 8). Pour the dressing over your salad and mix everything gently. Take your time here. Nobody likes broken feta cubes, right?
  • STEP 9). Time to pack it up! I like using little takeout containers. They’re super fridge-friendly. Label them if you’re into that kind of thing.
  • STEP 10). Boom, you did it! You can eat it right away, but honestly, it’s even better after chilling in the fridge for a few hours. That’s when the flavors really high-five each other.