This Mediterranean bean salad with white beans, chickpeas, capers, and artichoke hearts is a bold, healthy, and satisfying vegan salad recipe that's perfect for meal prep. Packed with plant-based protein, fiber, and Mediterranean flavors like sun-dried tomatoes, capers, lemon, and fresh herbs, this easy bean salad comes together in just 15 minutes — no cooking required!
Recipe by Rachel Conners on June 18, 2025
Prep time: PT15M
Total time: PT15M
Keywords
healthy, meal prep, quick, vegan
Ingredients
1 (15 oz.) can white beans like cannellini or Great Northern (drained and rinsed)
1 (15 oz.) can garbanzo beans (chickpeas) (drained and rinsed)
1/2 cup cherry tomatoes (halved)
1/4 cup sun-dried tomatoes (oil-packed or dry, julienned)
1 cup marinated artichoke hearts (drained and chopped)
2 tablespoons capers (drained)
1/4 cup finely chopped red onion from about ¼ of an onion (you can use a shallot instead if you prefer a more mild flavor)
1/4 cup chopped fresh basil
Zest of 1 lemon
Juice of 1 large lemon (about 2–3 tbsp)
2 tablespoons extra virgin olive oil
1-2 cloves garlic (minced)
1/2 teaspoon dried oregano
¼ teaspoon smoked paprika
Salt and black pepper (to taste)
Optional: 1/4 tsp crushed red pepper flakes
Optional: 2-3 tablespoons vegan or regular parmesan cheese (I like using a shreddable block of vegan parmesan for this recipe)
Categories
Appetizer
dinner
lunch
Salad
Cuisine
Greek
Italian
Mediterranean
Steps
Prep your ingredients: Start by draining and rinsing both the white beans and chickpeas thoroughly. Chop the sun-dried tomatoes, artichoke hearts, red onion, and fresh basil. If you're using cherry tomatoes, slice them in half so they blend well with the other ingredients.
Assemble the salad: In a large mixing bowl, combine the white beans, chickpeas, sun-dried tomatoes, cherry tomatoes, chopped artichoke hearts, capers, red onion, and basil. Give everything a gentle toss to evenly distribute the ingredients.
Whisk the dressing: In a small bowl or jar, whisk together the lemon juice, lemon zest, olive oil (or your preferred substitute), minced garlic, dried oregano, smoked paprika, salt, and black pepper. Taste and adjust the seasoning if needed — this dressing should be bright and zippy.
Bring it all together: Pour the dressing over the salad and gently toss until everything is evenly coated. If you’re using the red pepper flakes or parmesan, fold them in at the end for a rich, savory touch. Taste and adjust salt, pepper, and any other ingredients as desired.
Serve or store: You can serve the salad immediately, but it’s even better after chilling for 30 minutes, allowing the flavors to meld.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4–5 days. It’s great for meal prep, and the flavor improves over time. Just give it a stir before serving!
