Legume Salad with Sun-Dried Tomatoes
A good legume salad is truly a staple in my kitchen. It’s so convenient when I’m in the mood for a quick and filling lunch! This version combines chickpeas and white beans with fresh and sun-dried tomatoes, olives, bell peppers, and plenty of fresh parsley. A little mix of Mediterranean flavors!
The slightly creamy dressing is tangy, just sweet enough, and adds a lot of flavor to the legumes. It’s the kind of salad you can whip up in a few minutes and are really happy to find in the fridge the next day!
- Servings: 4
- Preparation time: 20 minutes
- After rinsing the chickpeas and white beans, let them drain thoroughly. This will prevent the dressing from becoming watered down and will help the beans absorb the dressing better.
- Fennel seeds really make a difference in this vinaigrette. Grind them just before adding them to bring out their flavors even more.
- If your sun-dried tomatoes are packed in oil, drain them slightly before adding them. There’s no need to remove all the oil—it adds a lot of flavor.
Yes, you can use two cans of the same type of bean, or you can try red beans, black beans, or lentils. Just know that the texture and flavor will be slightly different.
It adds saltiness and umami to the dressing while enhancing its texture. It pairs particularly well with sun-dried tomatoes and olives.
Thanks to the chickpeas and white beans, it’s already quite filling, but you could add grilled chicken, tuna, or quinoa. You could also serve it with a slice of toast.
Yes! Since this salad doesn’t contain lettuce, it won’t get soggy after sitting in the fridge for a few hours. It’s an easy salad to make for weekday lunches.
Absolutely! It pairs especially well with grilled meats and would look perfect on a large table alongside several salads and side dishes.
- 3 tablespoons (45 ml) red wine vinegar
- 1/4 cup (55 g) light or regular mayonnaise
- 2 teaspoons (10 ml) maple syrup or honey
- 1 tablespoons (15 ml) nutritional yeast
- 1 teaspoon (5 ml) crushed fennel seeds
- 1 teaspoon (5 ml) salt
- Pepper, to taste
- 1 540-ml can of white beans, thoroughly rinsed and drained
- 1 can 540 ml chickpeas, rinsed and drained
- 2/3 cup (190 g) coarsely chopped sun-dried tomatoes
- 1 red bell pepper, diced
- 1 cup (150 g) diced cherry tomatoes
- 1/2 cup (100 g) diced green olives
- 1 cup (40 g) coarsely chopped fresh parsley
- 1/4 cup (35 g) finely chopped red onion
- In a large salad bowl, mix the red wine vinegar with the mayonnaise, maple syrup, nutritional yeast, fennel seeds, salt, and pepper.
- In the same bowl, add the remaining salad ingredients and mix well.
- Serve immediately, or store in the refrigerator for a few days.
