White Bean & Chickpea Salad with Honey Mustard Dressing

Source

Prep Time	Cook Time	Total Time	Servings
15 minutes	0 minutes	15 minutes	4

Nutrition (estimated, per 1.5 cup serving)

• Calories: 350
  
• Protein: 20g
  
• Carbohydrates: 30g
  
• Fat: 8g
  
• Fiber: 10g

Ingredients

Salad

• 1 can white beans (butter beans, cannellini, or pinto), drained and rinsed
• 1 can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1–2 small cucumbers, diced
• Handful fresh spinach (optional)
• 1/4 cup sun-dried tomatoes, chopped
• 1/2 cup mozzarella balls (ciliegine)

Honey Mustard Dressing

• 1/3 cup Dijon mustard
• 1/4 cup honey
• 1/4 cup extra virgin olive oil
• 1 garlic clove, minced or mashed into paste
• Juice of 1 lemon (~1/4 cup)
• 1/4 cup Greek yogurt (optional, for thickness and creaminess)
• Red pepper flakes (optional)
• Salt and black pepper, to taste

Instructions

1. Add the white beans, chickpeas, cherry tomatoes, cucumbers, spinach (if using), sun-dried tomatoes, and mozzarella to a large bowl.
2. In a small bowl or jar, whisk together the Dijon mustard, honey, olive oil, garlic, lemon juice, Greek yogurt (if using), red pepper flakes, salt, and pepper.
3. Pour the dressing over the salad and toss until evenly coated.
4. Refrigerate 15–30 minutes before serving to allow flavors to develop.

Notes

• This salad tastes even better the next day.
• Keeps in the refrigerator up to 4–5 days.
• Skip spinach if you want a crisp, non-leafy texture.
• Add chopped basil or parsley for extra freshness.
• Works well as a meal-prep lunch with toasted pita or alongside grilled protein.