Name: 15-Minute Vegan Bean Salad with Sundried Tomato Pesto
Prep time: 15 min
Total time: 15 min
Ingredients: 1 batch Vegan Sundried Tomato Basil Pesto with Sunflower Seeds; 540 ml can chickpeas (drained and rinsed); 540 ml can white beans (drained and rinsed); 1 cup cherry tomatoes (halved); 1/2 cucumber (diced); 1/4 red onion (diced); 1/4 cup basil (julienned); 1/2 lemon juiced; 1/2 tsp salt; 1/4 tsp pepper

This 15-Minute Vegan Bean Salad with Sundried Tomato Pesto is about to be your new favorite healthy meal! It’s totally dairy‑free, made with canned beans for convenience, and loaded with 18g of protein and 13 g of fiber per serving! Flavorful, filling, and perfect for meal prep, you’ll be coming back for seconds all week long!

Another angle of the same hearty white bean salad with juicy tomatoes and crisp cucumbers, topped with fresh basil leaves

Goodbye, boring bean salad, because this 15-Minute Vegan Bean Salad with Sundried Tomato Basil Pesto is about to blow your mind!

When I served this healthy bean salad to my husband, I wasn’t quite expecting the response I got (because after all, this is a bean salad), but I was genuinely blown away. He said it was absolutely delicious and even went back for seconds (and thirds!). And honestly? I totally get it.

It’s fresh and zesty, with the rich, savory punch of sundried tomato pesto, pops of juicy cherry tomatoes, crunchy cucumber, and a bright squeeze of lemon to tie it all together. Every bite is hearty, satisfying, and so good it’ll make you forget every boring bean salad you’ve ever had!

All the fresh salad ingredients laid out before mixing: diced cucumber, cherry tomatoes, white beans, a big scoop of sundried tomato pesto, and diced red onion on a wooden board

Packed with Protein

As a Registered Dietitian, I know everyone is obsessed with protein (don’t worry, this recipe has plenty!). But I also want you to get on board with fiber, because if you’ve been wanting to up your fiber game, this vegan bean salad was basically made for you.

Thanks to hearty chickpeas and white kidney beans, it delivers 18 grams of protein and 13 grams of fiber in a way that actually tastes AMAZING.

A top-down view of a fresh white bean salad tossed with cucumbers and cherry tomatoes, ready to serve with a wooden spoon.

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What Makes This Bean Salad a Total Game Changer

I personally tested this recipe several times to make sure it’s weeknight‑friendly, family‑approved, and so delicious you’ll be licking the bowl clean.

And did I mention it takes 15 minutes to make and tastes even better leftover?! Yup, you can serve it as a main dish for lunch, prep it for weekday dinners, or pair it with my Healthy Grilled Teriyaki Tofu Skewers with Veggies for a quick, protein‑packed meal.

And if you’re as obsessed as I am, you’re gonna love the rest of my bean and legume recipes to keep the fiber train going strong!

Have some leftover basil? You NEED to try my Quick, Stovetop Ginger Garlic Basil Sticky Tofu! It’s a 30‑minute, one‑pan meal that’s absolutely bursting with flavor.

Vegan bean salad with sundried tomato pesto ingredient flatlay

What You’ll Need to Make the Magic Happen

Time to round up the ingredients! The best part about this salad is you just throw all of the ingredients into a big ol’ bowl and mix!

Canned Chickpeas & White Kidney Beans: As the base of our dense bean salad! I’ve also tested this recipe using cannellini beans and red kidney beans and it still turned out delicious!

A batch of my Vegan Sundried Tomato Basil Pesto with Sunflower Seeds: To add tons of delicious sundried tomato-ey flavor!

Cucumber, Cherry Tomatoes & Red Onion: For a dose of veggies and extra crunch!