Mediterranean Dense Bean Salad

This Mediterranean dense bean salad is protein-packed, zesty, and ready in under 10 minutes. Made with chickpeas, white beans, lemon zest, shallots, dill, feta, and a Dijon-honey vinaigrette, it's a no-cook, healthy side dish or quick lunch. Great for meal prep, naturally gluten-free, and easy to customize with fresh herbs!

5 from 1 vote

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Prep Time 10

Total Time 10

Serving servings

Ingredients

For the Salad:

1 (15 oz can) chickpeas, drained and rinsed
1 (15 oz can) white beans (like cannellini or great northern, drained and rinsed
2 stalks celery, chopped
1 small shallot, finely diced
⅓ cup crumbled feta cheese or goat cheese
2 tablespoon chopped fresh parsley or dill, or a mix

For the Dressing:

2 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
Zest of 1 lemon
1 teaspoon Dijon mustard
1 teaspoon honey, or maple syrup for vegan
Salt & black pepper, to taste

Instructions

Prep the dressing: In a large bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, lemon zest, salt, and pepper. Taste and adjust the seasonings if needed.
Add everything in: To the same bowl, add the chickpeas, white beans, celery, and shallot. Toss until everything is well coated.
Fold in the flavor: Gently stir in the crumbled feta and chopped herbs.
Chill & serve: Let it sit for 10–15 minutes so the flavors can soak in. Taste and adjust seasoning as needed. Serve chilled or at room temp!

Notes

Make it vegan: Swap honey for maple syrup and use vegan feta or leave it out.

Storage: Keeps well in the fridge for up to 4 days. I actually think it tastes even better the next day!

Customize it: Add grilled chicken, salmon, or avocado to make it a full meal.

Don’t skip the lemon zest! It really brightens up the flavor and ties everything together.

Nutrition

Course Dinner, Lunch, Salad, Side Dish

Cuisine Mediterranean

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!