Sun-dried Tomato Dense Bean Salad
Ingredients
1 can chickpeas, drained and rinsed
1 can cannellini beans, drained and rinsed
10 oz grape or cherry tomatoes, quartered
2 sweet bell peppers, chopped
1 medium cucumber, seeds removed and cubed
1/4 red onion, chopped
1/2 lb cooked chicken (rotisserie or deli), cubed or chopped
2 oz uncured salami, sliced or cubed
4 oz mozzarella pearls
2 oz sharp white cheddar, cubed
1/2 bunch fresh parsley, finely chopped
Dressing:
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1/4 cup sun-dried tomatoes in olive oil, roughly chopped
2 cloves garlic, roughly chopped
1 1/2 tablespoons honey
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup water
1 can cannellini beans, drained and rinsed
10 oz grape or cherry tomatoes, quartered
2 sweet bell peppers, chopped
1 medium cucumber, seeds removed and cubed
1/4 red onion, chopped
1/2 lb cooked chicken (rotisserie or deli), cubed or chopped
2 oz uncured salami, sliced or cubed
4 oz mozzarella pearls
2 oz sharp white cheddar, cubed
1/2 bunch fresh parsley, finely chopped
Dressing:
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1/4 cup sun-dried tomatoes in olive oil, roughly chopped
2 cloves garlic, roughly chopped
1 1/2 tablespoons honey
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup water
Cooking Instructions
1. Prepare the Dressing – Blend ingredients
2. Assemble the Salad – In a large bowl, combine the chickpeas, cannellini beans, tomatoes, peppers, cucumber, red onion, chicken, salami, cheeses, and parsley.
3. Dress & Season – Pour in ¾ of the dressing and toss until everything is well coated. Taste and adjust with salt, pepper, Italian seasoning, and red pepper flakes as desired.
4. Serve & Enjoy – Drizzle with extra dressing and garnish with fresh herbs like parsley or basil for a final touch.
Storage – Store in airtight containers for up to 5 days. Perfect for meal prep—just grab a bowl and enjoy!
2. Assemble the Salad – In a large bowl, combine the chickpeas, cannellini beans, tomatoes, peppers, cucumber, red onion, chicken, salami, cheeses, and parsley.
3. Dress & Season – Pour in ¾ of the dressing and toss until everything is well coated. Taste and adjust with salt, pepper, Italian seasoning, and red pepper flakes as desired.
4. Serve & Enjoy – Drizzle with extra dressing and garnish with fresh herbs like parsley or basil for a final touch.
Storage – Store in airtight containers for up to 5 days. Perfect for meal prep—just grab a bowl and enjoy!
Sun-dried Tomato Dense Bean Salad
Prep Time: 15 Minutes
Total Time: 15 Minutes
Servings: 4
Calories: 512 Per Serving
Meal Type
Nutrition Facts
Sugar: 14 g
Fat: 22 g
Carbohydrates: 43 g
Fiber: 10 g
Protein: 37 g
Fat: 22 g
Carbohydrates: 43 g
Fiber: 10 g
Protein: 37 g
Applied Diet Types
- Gluten Free
- High Protein
Ingredients
1 can chickpeas, drained and rinsed
1 can cannellini beans, drained and rinsed
10 oz grape or cherry tomatoes, quartered
2 sweet bell peppers, chopped
1 medium cucumber, seeds removed and cubed
1/4 red onion, chopped
1/2 lb cooked chicken (rotisserie or deli), cubed or chopped
2 oz uncured salami, sliced or cubed
4 oz mozzarella pearls
2 oz sharp white cheddar, cubed
1/2 bunch fresh parsley, finely chopped
Dressing:
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1/4 cup sun-dried tomatoes in olive oil, roughly chopped
2 cloves garlic, roughly chopped
1 1/2 tablespoons honey
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup water
1 can cannellini beans, drained and rinsed
10 oz grape or cherry tomatoes, quartered
2 sweet bell peppers, chopped
1 medium cucumber, seeds removed and cubed
1/4 red onion, chopped
1/2 lb cooked chicken (rotisserie or deli), cubed or chopped
2 oz uncured salami, sliced or cubed
4 oz mozzarella pearls
2 oz sharp white cheddar, cubed
1/2 bunch fresh parsley, finely chopped
Dressing:
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1/4 cup sun-dried tomatoes in olive oil, roughly chopped
2 cloves garlic, roughly chopped
1 1/2 tablespoons honey
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup water
Cooking Instructions
1. Prepare the Dressing – Blend ingredients
2. Assemble the Salad – In a large bowl, combine the chickpeas, cannellini beans, tomatoes, peppers, cucumber, red onion, chicken, salami, cheeses, and parsley.
3. Dress & Season – Pour in ¾ of the dressing and toss until everything is well coated. Taste and adjust with salt, pepper, Italian seasoning, and red pepper flakes as desired.
4. Serve & Enjoy – Drizzle with extra dressing and garnish with fresh herbs like parsley or basil for a final touch.
Storage – Store in airtight containers for up to 5 days. Perfect for meal prep—just grab a bowl and enjoy!
2. Assemble the Salad – In a large bowl, combine the chickpeas, cannellini beans, tomatoes, peppers, cucumber, red onion, chicken, salami, cheeses, and parsley.
3. Dress & Season – Pour in ¾ of the dressing and toss until everything is well coated. Taste and adjust with salt, pepper, Italian seasoning, and red pepper flakes as desired.
4. Serve & Enjoy – Drizzle with extra dressing and garnish with fresh herbs like parsley or basil for a final touch.
Storage – Store in airtight containers for up to 5 days. Perfect for meal prep—just grab a bowl and enjoy!