1. Can I make this salad ahead of time?

Absolutely! This salad is perfect for meal prep. You can make it up to 3 days in advance and store it in an airtight container in the fridge. The flavors will actually deepen and meld together, making it even tastier the next day. Just be sure to add the avocado right before serving to keep it fresh.

2. Can I use other types of beans?

Yes, you can! While this recipe calls for chickpeas and black beans, feel free to swap them out for any type of bean you like, such as kidney beans, pinto beans, or lentils. The great thing about this salad is its flexibility!

3. What can I use if I don’t have lemon juice?

If you don’t have lemon juice on hand, lime juice is a great alternative. You could also use a splash of apple cider vinegar for a tangy twist. Just adjust the amount to your taste, as these ingredients can vary in acidity.

4. Can I add cheese to this salad?

Of course! For a bit of tang and creaminess, sprinkle on some crumbled feta cheese or goat cheese. If you’re looking for a dairy-free option, try adding nutritional yeast for a cheesy flavor without the dairy.

5. Is this salad gluten-free?

Yes, this Dense Bean Salad is naturally gluten-free. It’s a perfect option for anyone following a gluten-free diet or looking for a meal that is both satisfying and safe for people with gluten sensitivities.

Dense Bean Salad Recipe That Will Boost Your Energy

Description

Try this delicious and nutritious dense bean salad recipe packed with protein, fiber, and fresh veggies—perfect for any meal or snack!

Ingredients

Scale

1 can of chickpeas (or 1 ½ cups cooked chickpeas)
1 can of black beans (or 1 ½ cups cooked black beans)
1 cup cherry tomatoes, halved
1 medium cucumber, diced
½ red onion, finely chopped
1 ripe avocado, diced
2 tablespoons olive oil
2 tablespoons lemon juice (freshly squeezed)
1 teaspoon garlic powder (optional for added flavor)
1 teaspoon ground cumin (adds a lovely warmth)
Salt and pepper, to taste

Instructions

Drain and Rinse the Beans: If you’re using canned beans, start by draining and rinsing them thoroughly to remove any excess sodium. If you’re cooking your own beans, make sure they’re fully cooked and tender.
Prep the Vegetables: While your beans are draining, chop your cherry tomatoes, cucumber, and red onion. The fresher and crispier these veggies, the better your salad will be!
Cut the Avocado: Slice your avocado into cubes, being careful not to mash it. You want those creamy chunks to stay intact for added texture.
Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, garlic powder, ground cumin, and a pinch of salt and pepper. This simple dressing brings all the flavors together and adds a zesty kick.
Combine Everything: In a large mixing bowl, toss the beans, tomatoes, cucumber, onion, and avocado. Drizzle the dressing over the top and gently mix everything until well coated.
Taste and Adjust: Give your salad a taste, and feel free to add more salt, pepper, or lemon juice to brighten up the flavors. This is your salad, so make it yours!
Serve & Enjoy: Once everything is mixed and tasting perfect, it’s time to serve. You can enjoy this salad right away or let it sit in the fridge for 15–30 minutes to allow the flavors to meld together.

Notes

Vegan & Gluten-Free: This recipe is naturally vegan and gluten-free, making it suitable for various dietary needs.
Customizable: The beauty of this recipe is its versatility. Feel free to swap the beans for lentils, kidney beans, or any variety you prefer.
Avocado Tip: For the best texture, cut the avocado just before serving to keep it fresh and creamy.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dinner Ideas, Salad
Method: No-cook, Tossing
Cuisine: Mediterranean, Vegan

Nutrition

Serving Size: 4 servings
Calories: 350 kcal per serving
Sugar: 7g
Sodium: 340mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 13g
Protein: 13g
Cholesterol: 0mg

Keywords: bean salad, energy-boosting, plant-based, high-protein, fiber-rich, vegan salad