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Plant-Based Whole30 Dense Bean Salad

Prep Time 15 minutes
Servings 4

Ingredients

Salad

  • ½ cup red onion diced
  • 1 15 oz can chickpeas drained and rinsed
  • 1 15 oz can kidney beans drained and rinsed
  • 2 Persian cucumbers diced
  • 1 cup grape or cherry tomatoes halved
  • 1 red bell pepper diced
  • 1 stalk celery thinly sliced
  • 1 cup loosely packed parsley leaves chopped

Dressing

  • ¼ cup tahini
  • ¼ cup lime juice
  • 1 tbsp coconut aminos
  • 2 cloves garlic minced
  • 1 tsp smoked paprika
  • ¼ tsp cumin
  • ¼ tsp black pepper
  • Salt to taste

Instructions

  • SOAK red onions in ice water or about 2 tbsp of lime juice for at least 10 minutes (this will make the onions less pungent). Drain before adding to salad.
  • COMBINE all dressing ingredients together. The dressing should be thick but pourable. If it’s too thick, add water one teaspoon at a time.
  • ADD all the salad ingredients to a large bowl. Pour the dressing over and toss until well combined.