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Caesar chickpea salad with sliced cucumbers, red onions, and celery diced. Sprinkled fresh dill on top.
Madison Thurman

Caesar Inspired Dense Bean Salad

Caesar dressing meets a dense bean salad, so yum! This is perfect for meal prepping, and can be adapted into a sandwich or a wrap. The crunchy cucumbers help brighten up the creamy dressing. Enjoy!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours 25 minutes
Course: Salad
Ingredients Method

Ingredients
  

  • 2 cans chickpeas drained and rinsed
  • 1 can cannellini beans drained and rinsed
  • 1 can great northern beans drained and rinsed
  • 1 english cucumber sliced
  • 2 stalks celery diced
  • ½ red onion diced
Creamy Caesar Dressing
  • 1 cup mayonnaise
  • 2 tbsp capers roughly chopped
  • juice of half a lemon
  • 1 tbsp caper liquid
  • 4 cloves garlic minced
  • 1½ tsp worcestershire sauce
  • 2 tbsp fresh dill (or 1 tsp dried) chopped
  • ½ cup fresh grated parmesan cheese
  • 1 tsp red pepper flakes
  • 1 tsp salt
  • ½ tsp lemon pepper

Method
 

  1. Start by draining and rinsing the beans. Rinse well, and leave them in a strainer to drain while we prep the other ingredients. No one wants a wet dense bean salad!
  2. Now, chop the veggies. Slice the cucumber to your preferred size. Dice the red onion, and dice the celery. You can prep the garlic and chopped dill for the dressing at this point to. This is optional, but you can roughly chop the capers, but feel free to leave them whole if you prefer!
  3. Next, let's make the dressing. In a small mixing bowl whisk the mayonnaise, lemon juice, capers, garlic, worcestershire, dill, red pepper flakes, lemon pepper, and salt. Once this is whisked, stir in the parmesan cheese until everything is well mixed. Taste and adjust seasonings as needed.
  4. Time to combine! Add the drained beans and the vegetables to a large mixing bowl. Next pour the dressing on top and mix well until everything is coated. Enjoy!