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Bowl of bean salad with text overlay that reads dense bean salad.
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Dense Bean Salad

This dense bean salad is hearty, bold, and loaded with flavor. made with tender beans, marinated vegetables, fresh herbs, and a savory sun-dried tomato dressing. There’s no lettuce here, just a satisfying, protein-packed salad that gets better as it sits.
Prep Time: 15 minutes
Rest Time:: 15 minutes
Total Time: 30 minutes
Servings: 8
Author: Sam Turnbull

Ingredients

Salad

  • 1 can (15 oz / 398 ml) (or 1½ cups) chickpeas drained and rinsed
  • 1 can (15 oz / 398 ml) (or 1½ cups) black beans drained and rinsed
  • ½ cup marinated artichoke hearts chopped
  • ⅓ cup oil-packed sun-dried tomatoes chopped
  • 1 red bell pepper chopped
  • 1 medium shallot finely chopped (or ¼ red onion)
  • 1 cup cherry tomatoes halved
  • ¼ cup fresh parsley finely chopped
  • ¼ cup fresh basil finely chopped

Dressing

  • 1 tablespoon sun-dried tomato oil (from the jar)
  • 1 tablespoon artichoke brine (from the jar)
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced or pressed
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper or to taste
  • Optional add-ins: vegan feta or vegan bocconcini, Kalamata olives, or crushed red pepper flakes
US Customary - Metric

Instructions

  • Build the base: Add the chickpeas, black beans, artichokes, sun-dried tomatoes, bell pepper, shallot, cherry tomatoes, parsley, and basil to a large bowl.
    Ingredients for dense bean salad in mixing bowl.
  • Make the dressing: In a small bowl, whisk together the sun-dried tomato oil, artichoke brine, olive oil, vinegar, Dijon mustard, garlic, Italian seasoning, salt, and pepper until well combined.
    Whisk in bowl with dense bean salad dressing.
  • Toss & rest: Pour the dressing over the salad and toss until evenly coated. Let the salad rest for at least 15–20 minutes before serving so the flavors can meld.
    Tossing dense bean salad in mixing bowl.

Notes

Storage & Meal Prep: Store in an airtight container in the fridge for 4–5 days. This salad is ideal for meal prep and tastes even better after a day in the fridge. Not freezer-friendly.
Oil-Free Option: Skip the added oils and use a splash of artichoke marinade, extra red wine vinegar, and 1–2 tablespoons water to balance the dressing. If using air-packed sun-dried tomatoes, soak them in hot water for 1 minute, then drain and chop before using.
Swap the beans: This salad works well with almost any type of bean. Feel free to swap in white kidney beans, kidney beans, pinto beans, lima beans, or even cooked brown or green lentils.

Nutrition

Serving: 1serving (recipe makes 8 servings) | Calories: 224kcal | Carbohydrates: 32g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 275mg | Potassium: 517mg | Fiber: 10g | Sugar: 4g | Vitamin A: 961IU | Vitamin C: 34mg | Calcium: 59mg | Iron: 3mg

Find it online:

https://itdoesnttastelikechicken.com/dense-bean-salad/

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