15-Minute Vegan Bean Salad with Sundried Tomato Pesto

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

15-Minute Vegan Bean Salad with Sundried Tomato Pesto

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!

Course Appetizer, Main Course

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword Bean salad recipe, Chickpeas, Nutritional Yeast, Sundried Tomato Basil Pesto, Sundried Tomatoes, sunflower seeds, White Beans

Prep Time 15

Total Time 15

Servings

Calories 520kcal

Author Lauren McNeill, RD

Equipment

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

Instructions

Make a batch of the Vegan Sundried Tomato Basil Pesto and set side.
In a large bowl, combine the Vegan Sundried Tomato Basil Pesto, chickpeas, white beans, cherry tomatoes, cucumber, red onion, basil, lemon juice, salt and pepper and toss well to combine. Serve and enjoy!

Notes

Refrigerate leftovers in an airtight container for up to 5 days.

Nutrition