I recently fell down a rabbit hole of “dense bean salads,” thanks to stumbling across Violet Witchel on tik tok. Described by TODAY as “lovely, lazy and lettuce-free.” That’s my kinda meal prepped lunch.
I do eat meat, but not everyday. So I love the idea of a meat-free lunch that has vegetables/fiber and beans/protein. Not only that, but several dieticians confirmed with me that it’s a healthy and balanced lunch. WIN! That being said, there are a lot of great recipes online that do include deli meat, chicken, bacon, etc.
Some recipes I’ve seen that I’d love to try:
Sundried Tomato Dense Bean Salad
In my opinion, you need a few foundational ingredients and the rest can be to taste. But I’m going to share the one that I made and really, really loved.
INGREDIENTS:
1 can chickpeas, drained
1 can navy bean (or other white bean), drained
1 can heart of palm, chopped
a few handfuls chopped grape tomatoes
1 chopped bell pepper
4 small cucumbers, chopped
1/4 to 1/3 cup chopped red onion
1/4 cup chopped kalamata olives
1/3 cup crumbled feta cheese
chopped fresh parsley (or any other herb that you love)
DRESSING:
juice of 1 lemon
salt & pepper to taste (I used homemade rosemary salt)
olive oil to taste
If you try it, let me know what you think! Thank you so much for reading, and you can find more recipes in the “food and drink” section of this website. XO –
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