Vegan Bean Salad (Fresh, Crunchy, Full of Flavor and Gluten Free)
A fresh, crunchy, and nourishing vegan bean salad made with chickpeas, cannellini beans, and black beans. Naturally gluten-free, high in plant-based protein, and perfect as a complete meal or colorful side dish.
Equipment
Ingredients
- 1 cup chickpeas
- 1 cup cannellini beans
- 1 cup black beans
- 1 cup cooked beetroot
- 1 cucumber
- 1/2 red onion
- 1 ripe avocado
- 1/4 cup fresh herbs
- 2 tbsp toasted seeds
For the dressing
- 2 tbsp Tahini
- 2 tbsp Fresh Lemon Juice
- 1 tbsp Extra virgin olive oil
- 1-2 tbsp Water or as needed
- 1 pinch Sea salt
- 1 pinch Black Pepper
Instructions
- Drain and rinse the chickpeas, cannellini beans, and black beans well. Place them in a large bowl and let them dry slightly while you prepare the other ingredients.
- If using pre-cooked beetroot, cut it into small cubes. If using fresh beetroot, cook it first, then let it cool before adding it to the salad.
- Dice the cucumber, finely slice the red onion, chop the herbs, and cut the avocado into small pieces.
- In a small bowl, whisk together the tahini, lemon juice, olive oil, salt, black pepper, and a little water if needed. The dressing should be creamy but pourable.
- Add the beans, beetroot, cucumber, onion, herbs, avocado, to a large bowl. Pour over the dressing and toss gently, being careful not to crush the avocado.
- Top with toasted seeds just before serving to keep them crunchy.
- Taste the salad and adjust with more salt, lemon juice, or black pepper if needed. Serve immediately or let it rest briefly for the flavors to come together.
Notes
Nutrition Note:
The nutritional information is an estimate and may vary depending on the exact quantities used. For the most accurate result, adjust the calculation based on the specific products and amounts you choose. Recipe Testing Note:
All recipes on this site, including this salad, are tested before publication. The photos are original and taken during the actual recipe testing process, so they reflect the real final dish prepared in our kitchen. Substitutions Note:
If you’d like to try ingredient substitutions or different variations, you can find all the suggested options in the dedicated sections above the recipe card.
The nutritional information is an estimate and may vary depending on the exact quantities used. For the most accurate result, adjust the calculation based on the specific products and amounts you choose. Recipe Testing Note:
All recipes on this site, including this salad, are tested before publication. The photos are original and taken during the actual recipe testing process, so they reflect the real final dish prepared in our kitchen. Substitutions Note:
If you’d like to try ingredient substitutions or different variations, you can find all the suggested options in the dedicated sections above the recipe card.
Nutrition
Serving: 250gCalories: 372kcalCarbohydrates: 42gProtein: 15gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.003gSodium: 156mgPotassium: 852mgFiber: 15gSugar: 7gVitamin A: 475IUVitamin C: 19mgCalcium: 102mgIron: 5mg