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Italian Bean Salad

Recipe from Two Peas and Their Pod

This easy Italian Bean Salad is packed with chickpeas, cannellini beans, fresh vegetables, herbs, Parmesan cheese, and a zesty homemade Italian dressing. It’s fresh, flavorful, protein-packed, and perfect for meal prep, potlucks, BBQs, or an easy side dish.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: Italian
Keyword: bean salad, chickpea, cucumber, tomatoes, white bean
Servings: 6
Calories: 230kcal

Ingredients

For the salad:

  • 1 15 oz can chickpeas, rinsed and drained
  • 1 15 oz can cannellini beans, rinsed and drained
  • 1 cup diced cucumber
  • 1 cup diced grape tomatoes
  • 1 cup diced yellow bell pepper, can use orange or red
  • 1/2 cup diced red onion
  • 1/2 cup chopped pepperoncini
  • 1/4 cup finely chopped basil
  • 1/4 cup freshly grated parmesan cheese
  • 2 tablespoons finely chopped parsley

For the dressing:

  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • 1/2 teaspoon Italian seasoning
  • Dash of crushed red pepper flakes
  • Kosher salt and pepper, to taste

Instructions

  • Prepare the salad: In a large bowl, combine the chickpeas, cannellini beans, cucumber, grape tomatoes, yellow bell pepper, red onion, pepperoncini, basil, parmesan cheese, and parsley. Toss gently to mix evenly.
  • Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Parmesan cheese, Dijon mustard, honey, minced garlic, Italian seasoning, and crushed red pepper flakes. Season with kosher salt and black pepper to taste.
  • Assemble the salad: Pour the dressing over the salad ingredients and toss until everything is well coated.
  • Serve: The salad can be served immediately or chilled for 30–60 minutes to allow the flavors to meld. It makes a great side dish or a light, protein-packed lunch.

Notes

  • Rinse and drain the beans well so the salad doesn’t become watery.
  • Use English or Persian cucumbers for the best crunch and fewer seeds.
  • Great Northern beans can be used instead of cannellini beans.
  • For a milder onion flavor, soak the diced red onion in cold water for 10 minutes, then drain well.
  • The salad can be served right away, but it tastes even better after chilling for 30 to 60 minutes.
  • Store in an airtight container in the refrigerator for up to 4 days. Stir before serving.
  • To make the salad vegan, omit the Parmesan cheese or use a dairy-free alternative.

Nutrition

Calories: 230kcal | Carbohydrates: 22g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 5mg | Sodium: 121mg | Potassium: 539mg | Fiber: 7g | Sugar: 3g | Vitamin A: 527IU | Vitamin C: 61mg | Calcium: 124mg | Iron: 3mg