Fridge-lunch bean salad, bold make-ahead lunch in minutes
A vibrant, make-ahead salad of chickpeas, roasted red peppers, crisp cucumber, parsley, and pickled red onion tossed in balsamic vinaigrette, then chilled to marinate for bold flavor and perfect lunch texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
1 English cucumber, diced (about 3 cups)
1 ½ cups roasted chickpeas
3 roasted red peppers, thinly sliced
¼ cup roughly chopped parsley
¼ cup pickled red onion, roughly chopped
3 tablespoons balsamic vinaigrette
Optional: crumbled goat cheese or feta
Instructions
1. Add cucumber, roasted chickpeas, roasted red peppers, parsley, and pickled red onion to a large bowl.
2. Pour in balsamic vinaigrette and toss until evenly coated.
3. Cover and refrigerate at least 1 hour or overnight for best flavor.
4. Top with crumbled goat cheese or feta right before serving.
Notes
Brighten with lemon zest or a splash of red wine vinegar.
For more density, fold in 1 cup white beans.
For lighter texture, add extra cucumber or celery.
Keep cheese separate for storage and add at serving.
Stores 3–4 days in an airtight container.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 6g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg
Find it online: https://www.recipesloop.com/fridge-lunch-bean-salad/