Description
This refreshing Marinated Sun-dried Tomato Bean Salad is a vibrant, plant-based dish perfect as a light lunch or a flavorful side. Packed with protein-rich chickpeas and cannellini beans, complemented by tangy sun-dried tomatoes, zesty lemon, and a creamy vegan mayonnaise dressing, it’s a satisfying and healthy option that’s easy to prepare and perfect for a quick meal or picnic.
Ingredients
Scale
Salad Ingredients
- 1 shallot, thinly sliced
- 1/2 cup fresh parsley
- 1, 15 oz can chickpeas, drained and rinsed
- 1, 15 oz can cannellini beans, drained and rinsed
- 1/3 cup sun-dried tomatoes jarred in oil, julienned
- 2 scallions, thinly sliced
- 1 tbsp capers, minced
- 1 avocado, cubed
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
Dressing Ingredients
- 2 tbsp vegan mayonnaise
- 2 tbsp extra virgin olive oil
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- 2 tsp brine from the jar of capers
- 1 tsp agave syrup
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- Zest and juice of 1 lemon
Instructions
- Soak Shallots: Fill a small bowl with ice cold water and add the thinly sliced shallots to soak for 10 minutes. This process mellows their sharpness. After soaking, drain, rinse, pat dry, and set aside.
- Prepare Dressing: Mince half of the fresh parsley and place it in a large mixing bowl. Add vegan mayonnaise, extra virgin olive oil, Dijon mustard, white wine vinegar, caper brine, agave syrup, dried oregano, red pepper flakes, lemon zest and juice, and a pinch of kosher salt. Whisk all ingredients together thoroughly, taste, and adjust salt as needed.
- Combine Salad: Add drained chickpeas, cannellini beans, julienned sun-dried tomatoes, thinly sliced scallions, minced capers, soaked shallots, cubed avocado, and a generous pinch of salt and fresh cracked black pepper to the dressing. Stir gently but thoroughly to ensure all ingredients are evenly coated with the dressing.
- Chill and Serve: Cover the mixed bean salad and chill in the refrigerator for at least 30 minutes to allow flavors to meld. Serve by toasting your favorite bread in a pan with a little olive oil. Rub a cut clove of garlic over the warm toast, then spoon the salad onto it and use the bread to scoop the salad. Enjoy immediately.
Notes
- Soaking the shallots in cold water helps reduce their sharp, pungent flavor.
- This salad can be prepared a few hours ahead and refrigerated to deepen the flavor.
- For added protein boost, consider adding cooked quinoa or seeds such as pumpkin or sunflower seeds.
- Use gluten-free bread if you want to keep the recipe gluten-free during serving.
- Adjust red pepper flakes according to preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: sun-dried tomato salad, bean salad, vegan salad, chickpea salad, cannellini beans, easy healthy salad, Mediterranean salad, no-cook salad
