Antipasto-Inspired Dense Bean Salad (Vegan)
Servings:6 servings
This vegan Dense Bean Salad is the easiest way to pack big, antipasto-inspired flavors into one bowl. With two types of beans, marinated and fresh veggies, vegan cheese, tofu salami, and a simple Italian vinaigrette, it's the perfect make-ahead bean salad for parties, picnics, and meal prep!
Ingredients
For the dressing:
- 3 tablespoons extra virgin olive oil - see Notes for oil-free option
- 3 tablespoons white wine vinegar
- 1 teaspoon dried oregano
- 1 clove garlic - grated or finely minced
- 1¼ teaspoons fine sea salt - or more to taste
- ½ teaspoon black pepper
For the salad:
- 1 (15 oz) can chickpeas - drained, rinsed, and patted dry
- 1 (15 oz) can cannellini beans - drained, rinsed, and patted dry
- ½ large red onion - thinly sliced
- 8 ounces grape or cherry tomatoes - halved
- 3 ounces vegan provolone, cheddar, or mozzarella cheese - chopped; or crumbled vegan feta
- 3 ounces vegan salami or pepperoni - or deli meat; thinly sliced
- 1 cup quartered marinated artichoke hearts - optional
- ¾ cup mixed olives - I like Castelvetrano and smoked kalamata
- ¼ cup chopped pepperoncini peppers - jarred; about 6 small whole peppers
- ⅓ cup chopped fresh basil leaves - or sub parsley
Instructions
- To make the dressing, combine all six ingredients in a bowl or lidded jar, and whisk or shake well.
- In a large bowl, combine the chickpeas, cannellini beans, red onion, and tomatoes. Pour most of the dressing over the top, and gently stir to coat. Taste and season with salt and pepper as desired. Add the vegan cheese and meat, artichoke hearts, olives, pepperoncini, and basil. Stir to combine, and add more dressing, salt, or pepper if needed.
Notes
Review the Ways to Switch It Up section above for ingredient ideas and substitutions.
Use this oil-free dressing for a low-calorie, fat-free option.
Store leftover bean salad in the refrigerator for up to 5 days.
Nutrition
Calories: 300kcal | Carbohydrates: 30g | Protein: 12g | Fat: 16g | Cholesterol: 0mg
