Description
This Everything Bagel Bean Salad is a vibrant and protein-packed dish that combines fiber-rich chickpeas and white beans with creamy mozzarella pearls, fresh diced vegetables, and a zesty, everything bagel-inspired vinaigrette. Ready in just 15 minutes, it’s perfect for a quick meal prep or a hearty side salad that breaks the mold of boring salads.
Ingredients
Vinaigrette
- ¼ cup extra virgin olive oil (60 mL)
- 2 Tbsp red vinegar (30 mL)
- 2 tsp Dijon mustard
- 2 tsp poppy seeds
- 2 tsp sesame seeds
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dill
- ½ tsp salt
- ¼ tsp ground black pepper
Salad
- 1 15-oz can chickpeas, drained and rinsed (425 g)
- 1 15-oz can white beans, drained and rinsed (425 g)
- 1 cup finely diced celery, about 3 stalks
- 1 green bell pepper, finely diced
- 1 English cucumber, finely diced
- 4 Tbsp finely chopped chives
- 1 8-oz package fresh mozzarella pearls (226 g)
Instructions
- Prepare Vinaigrette: In a mixing bowl, whisk together the extra virgin olive oil, red vinegar, Dijon mustard, poppy seeds, sesame seeds, garlic powder, onion powder, dill, salt, and ground black pepper until well combined to create the everything bagel vinaigrette.
- Prep Salad Ingredients: Drain and rinse the chickpeas and white beans thoroughly to avoid excess water. Finely dice the celery, green bell pepper, and English cucumber. Chop the chives and measure out mozzarella pearls.
- Assemble Salad: In a large bowl, combine the drained beans, diced vegetables, chopped chives, and mozzarella pearls. Pour the prepared vinaigrette over the salad and toss gently to coat all ingredients evenly.
- Serve: The salad can be served immediately fresh or chilled in the refrigerator for enhanced flavor. It also holds well for meal prep when keeping the dressing separate until ready to serve.
Notes
- Can I use dried beans? Yes! Soak dried beans overnight and cook them until tender before use. One cup of dried beans yields about 2 to 3 cups cooked, approximately equal to one 15-oz can.
- How do I keep the salad from getting watery? Thoroughly drain and rinse the beans and pat the diced vegetables dry before tossing with the dressing. Store the dressing separately if making ahead.
- Storage: This salad is ideal for make-ahead meal prep and can be stored in the refrigerator for up to 4 days. Combine the salad and vinaigrette just before serving for best texture.
