Description
This Marinated Sun-dried Tomato Bean Salad is a vibrant and flavorful plant-based dish combining chickpeas, cannellini beans, and sun-dried tomatoes in a zesty lemon-herb dressing. Enhanced with shallots, capers, avocado, and fresh herbs, it’s perfect as a refreshing side or a light lunch served with toasted garlic bread.
Ingredients
Salad Ingredients
- 1 shallot, thinly sliced
- 1/2 cup fresh parsley
- 1, 15 oz can chickpeas, drained and rinsed
- 1, 15 oz can cannellini beans, drained and rinsed
- 1/3 cup sun-dried tomatoes jarred in oil, julienned
- 2 scallions, thinly sliced
- 1 tbsp capers, minced
- 1 avocado, cubed
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
Dressing Ingredients
- 2 tbsp vegan mayonnaise
- 2 tbsp extra virgin olive oil
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- 2 tsp of the brine from the jar of capers
- 1 tsp agave syrup
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- Zest and juice of 1 lemon
Instructions
- Soak Shallots: Fill a small bowl with ice cold water and add the thinly sliced shallots. Let them soak for 10 minutes to mellow their sharpness. After soaking, drain, rinse, pat dry, and set aside for later use.
- Prepare Dressing: Mince half of the fresh parsley and add it to a large mixing bowl. Add the vegan mayonnaise, extra virgin olive oil, Dijon mustard, white wine vinegar, caper brine, agave syrup, dried oregano, red pepper flakes, lemon zest and juice, and a pinch of kosher salt. Whisk all ingredients together until smooth. Taste and adjust salt as needed.
- Combine Salad Ingredients: To the bowl with the dressing, add chickpeas, cannellini beans, julienned sun-dried tomatoes, thinly sliced scallions, minced capers, soaked shallots, cubed avocado, a generous pinch of kosher salt, and fresh cracked black pepper. Stir thoroughly to coat all ingredients evenly with the dressing.
- Marinate and Serve: Cover the bowl and refrigerate the salad for at least 30 minutes to allow flavors to meld. To serve, toast your favorite bread in a pan with a little oil, then rub a cut clove of garlic over the warm toast. Spoon the salad onto the toast and enjoy by scooping it up with the bread.
Notes
- Soaking the shallots in ice water reduces their pungency and adds crunch.
- Use sun-dried tomatoes packed in oil for more flavor and better texture.
- To make this salad gluten-free, ensure the bread served is gluten-free as well.
- Adjust red pepper flakes according to your preferred spice level.
- The salad tastes even better if left to marinate for up to a few hours before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for toasting bread)
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
