The Ultimate Make-Once, Eat-All-Week Lentil and Bean Salad with Lemon-Cilantro Dressing Recipe
A vibrant and hearty Mediterranean-inspired salad perfect for meal prepping, combining fresh vegetables, herbs, creamy beans, and a tangy lemon-garlic dressing. This make-once, eat-all-week recipe keeps well in the fridge, making it an ideal healthy lunch option.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 to 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Dressing
- 1 clove garlic, minced
- 1 medium lemon, juiced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon honey
Salad
- 3 stalks celery, sliced
- 1 small red onion, finely chopped
- 2 cups grape or cherry tomatoes (about 1 pint), halved
- 1/2 cup fresh parsley leaves, chopped
- 2 tablespoons fresh dill fronds, chopped
- 3 (15-ounce) cans cannellini beans or chickpeas, drained and rinsed
- 1 1/2 ounces Pecorino Romano or Parmesan cheese, grated, plus more for serving
- Freshly ground black pepper, to taste
Instructions
- Prepare the dressing: In a small bowl, whisk together the minced garlic, freshly squeezed lemon juice, olive oil, kosher salt, and honey until smooth and well combined, balancing the tart and sweet flavors.
- Prepare the vegetables and herbs: Slice the celery stalks, finely chop the red onion, halve the grape or cherry tomatoes, and roughly chop the parsley and dill fronds for fresh herbaceous notes in the salad.
- Mix the salad base: In a large salad bowl, combine the drained and rinsed cannellini beans or chickpeas with the prepared celery, onion, tomatoes, parsley, and dill.
- Add the cheese and dressing: Sprinkle the grated Pecorino Romano or Parmesan cheese over the salad mixture. Pour the dressing over the salad and gently toss everything together so the flavors meld evenly.
- Season and serve: Adjust the seasoning with freshly ground black pepper to taste. For best flavor, refrigerate the salad for at least 30 minutes before serving to allow the ingredients to marinate. Serve topped with extra grated cheese if desired.
Notes
- This salad keeps well refrigerated for up to 5 days, making it perfect for meal prep.
- Use either cannellini beans or chickpeas based on your preference; both offer great texture and protein.
- For a vegan version, omit the cheese or substitute with a plant-based cheese alternative.
- Adjust honey quantity to taste depending on the sweetness and acidity of your lemon.
- Serve chilled or at room temperature for best flavor.
Keywords: Mediterranean salad, lunch prep, make-ahead salad, cannellini bean salad, chickpea salad, healthy lunch, vegetarian salad, lemon garlic dressing
