Dinner

Dense White Bean and Chickpea Salad with Sun-Dried Tomatoes Recipe

Name: Dense White Bean and Chickpea Salad with Sun-Dried Tomatoes Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1 19 oz. can white kidney beans, drained and rinsed; 1 19 oz. can chickpeas, drained and rinsed; 1 medium yellow bell pepper, diced; 1 small red onion, diced; 1/2 cup grape tomatoes, diced; 1/2 large cucumber, diced; 1/2 cup flat leaf parsley, finely chopped; 1/2 cup sun-dried tomatoes, in oil, finely chopped; 1/4 cup marinated artichoke hearts, finely chopped; 1/3 cup feta cheese, crumbled; 1/2 batch Healthy Italian Dressing (typically made with olive oil, vinegar, garlic, herbs, salt, and pepper)

ByHugo Harnd April 8, 2026April 8, 2026

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Introduction

This Dense White Bean and Chickpea Salad with Sun-dried Tomatoes is a flavorful and satisfying dish packed with protein and fresh vegetables. It’s perfect as a light lunch or a hearty side that brings a Mediterranean twist to your table.

A large white bowl filled with a colorful bean salad featuring a mix of chickpeas and white beans as the base layer, topped with finely chopped yellow bell peppers, red onions, cucumber, sun-dried tomatoes, bits of green herbs, and small pieces of white cheese scattered throughout. A pair of vintage silver serving spoons rests inside the bowl on the right side. Around the bowl, there are small white bowls filled with coarse salt, black pepper, chopped green herbs, and soaked sun-dried tomatoes, with garlic cloves and sprigs of herbs scattered on a white marbled surface. A reddish-orange cloth is partially under the bowl on the left side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (19 oz.) can white kidney beans, drained and rinsed
1 (19 oz.) can chickpeas, drained and rinsed
1 medium yellow bell pepper, diced
1 small red onion, diced
1/2 cup grape tomatoes, diced
1/2 large cucumber, diced
1/2 cup flat leaf parsley, finely chopped
1/2 cup sun-dried tomatoes (in oil), finely chopped
1/4 cup marinated artichoke hearts, finely chopped
1/3 cup feta cheese, crumbled
1/2 batch Healthy Italian Dressing (see recipe or use your favorite)

Instructions

Step 1: In a large bowl, combine the white kidney beans, chickpeas, yellow bell pepper, red onion, grape tomatoes, cucumber, parsley, sun-dried tomatoes, artichoke hearts, and feta cheese.
Step 2: In a separate bowl or mason jar, whisk together the ingredients for the Healthy Italian Dressing. Pour the dressing over the salad.
Step 3: Toss everything gently but thoroughly to combine all flavors and coat the ingredients with dressing.
Step 4: Serve immediately or chill for 30 minutes to allow flavors to meld. Enjoy!

Tips & Variations

Use fresh herbs like basil or oregano instead of parsley for a different flavor profile.
Add toasted pine nuts or walnuts for extra crunch and richness.
For a vegan option, omit the feta or substitute with a plant-based cheese.
If sun-dried tomatoes are not in oil, soak them in warm water for 10 minutes before chopping.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. To keep the texture fresh, store the dressing separately and toss just before serving. The salad can be enjoyed chilled or at room temperature.

How to Serve

The image shows a white bowl filled with a colorful bean salad with about four layers of ingredients mixed together: pale beige chickpeas and white beans, small pieces of yellow and green chopped vegetables, red chopped tomatoes, and bits of white cheese sprinkled throughout. The salad has a fresh, chunky texture with visible herbs mixed in, giving it a speckled green look. A gold-colored spoon is placed inside the bowl, resting on the right side. The bowl sits on a white marbled surface with scattered green herb leaves and garlic cloves nearby, and part of an orange cloth is visible in the lower right corner. Another bowl of the same salad is partially visible at the top right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, you can use dried beans. Be sure to soak them overnight and cook them until tender before using. This will enhance flavor and reduce sodium content.