Description
When we talk about a dense bean salad with pickled shallots, the word dense is the most important descriptor. Unlike leaf-based salads that wilt under the weight of dressing within thirty minutes, a dense salad is built on a foundation of legumes and sturdy vegetables. These ingredients are resilient. Instead of breaking down, they marinate. The beans act like little sponges, soaking up the lemon juice, garlic, and vinegar until every bite is infused with flavor.
Ingredients
Pickled Shallots
1 large shallot, thinly sliced
¼ cup red wine vinegar (or apple cider vinegar)
½ tsp sugar
½ tsp salt
Salad
1 can (15 oz) chickpeas, drained and rinsed
1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
½ cup cooked lentils (optional but great for extra density)
½ English cucumber, diced
½ cup cherry tomatoes, halved
¼ cup parsley or cilantro, chopped
¼ cup feta cheese (optional)
Dressing
3 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp lemon juice
1 small garlic clove, grated
Salt & black pepper, to taste
Optional: pinch of chili flakes or sumac
Instructions
Pickle the shallots:
In a small bowl, combine vinegar, sugar, and salt. Add sliced shallots and toss. Let sit at least 10 minutes (longer = better).Build the salad:
In a large bowl, combine chickpeas, white beans, lentils (if using), cucumber, tomatoes, and herbs.Make the dressing:
Whisk olive oil, Dijon, lemon juice, garlic, salt, and pepper.Assemble:
Add pickled shallots (with a little of their liquid) and dressing to the salad. Toss well.Finish:
Fold in feta if using. Taste and adjust seasoning.
Notes
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixed
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: ~320 kcal
Keywords: hearty bean salad with shallots, mediterranean pickled bean salad, thick legume salad recipe, marinated chickpea and shallot salad, dense vegetable and bean bowl