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Crunchy Dense Bean Salad

A hearty, protein-packed bean salad loaded with crisp vegetables, feta cheese, and a zesty lemon herb dressing perfect for meal prep lunches.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 bowls
Course: Salads
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Bean Salad
  • 1 can chickpeas drained and rinsed
  • 1 can cannellini beans drained and rinsed
  • 1 can black beans drained and rinsed
  • 1 cup cherry tomatoes halved
  • 1 large cucumber diced
  • 1/2 red onion finely diced
  • 1/2 cup feta cheese crumbled
  • 1/4 cup fresh parsley chopped
  • 1 avocado diced
  • 1/4 cup sunflower seeds roasted
Lemon Herb Dressing
  • 1/4 cup olive oil extra virgin
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • 1 teaspoon honey
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano

Equipment

  • Mixing bowl
  • Whisk
  • Cutting board

Method
 

  1. Drain and rinse all beans thoroughly, then let them dry slightly.
  2. Chop the cucumber, tomatoes, onion, parsley, and avocado.
  3. Whisk together olive oil, lemon juice, Dijon mustard, garlic, honey, oregano, salt, and pepper.
  4. Combine beans, vegetables, feta, parsley, and sunflower seeds in a large bowl.
  5. Pour dressing over the salad and toss gently until coated.
  6. Chill for 20–30 minutes before serving for best flavor.

Notes

For maximum freshness, add avocado right before serving.