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Dense Bean Salad – 1 Healthy Power Meal You’ll Crave

Overhead view of dense bean salad with chickpeas, cucumbers, bell peppers, red onion, and vegan feta

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This dense bean salad is hearty, flavorful, and packed with plant-based goodness. Perfect for meal prep, lunch, or a wholesome dinner.

Ingredients

Scale

1 can garbanzo beans, drained, rinsed and dried  

1 can navy beans, drained, rinsed and dried  

1 small red onion, diced  

2 small bell peppers, diced  

1/2 English cucumber, diced  

1/2 cup Kalamata olives, pitted and sliced  

6 ounces vegan feta cheese, crumbled  

Fresh parsley, finely diced  

1/4 cup extra virgin olive oil  

Juice of one lemon (about 3 tablespoons)  

1 tablespoon maple syrup  

1 teaspoon Dijon mustard  

3 large cloves garlic, pressed  

1/2 teaspoon fine salt  

1/2 teaspoon dried oregano

Instructions

1. Chop red onion, bell peppers, and cucumber evenly  

2. Rinse and dry chickpeas and navy beans  

3. Add all ingredients to a large bowl  

4. Whisk or shake dressing ingredients  

5. Pour dressing over salad and toss  

6. Serve immediately or store in mason jars

Notes

Best enjoyed fresh or chilled overnight.  

Keeps 3–4 days in airtight container.  

Pairs well with pita, rice, or leafy greens.

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