Dense Bean Salad

These viral dense bean salads have been popping up all over my FYP so I knew I need to give them a try. My version has halloumi, chickpeas, lots of roasted nuts and veggies and is tossed in a simple shallot vinaigrette.

One of the best meal prep ideas I’ve been seeing all over my social media feeds has finally made its way into my kitchen, and I can’t believe I waited so long to try it. This concept, often called a “dense bean salad,” is a game-changer for busy weeks. Essentially, it’s a hearty, protein-packed, veggie-filled salad that marinates beautifully in the fridge, becoming even more flavorful as the days go by. My version is loaded with delicious ingredients like pan-seared halloumi, protein-rich chickpeas, a medley of roasted nuts for crunch, and plenty of colorful, roasted veggies. One of my favorite things to add to a salad is halloumi. You can pan sear and it comes out nice and crispy but soft on the inside. It all comes together with a simple yet vibrant shallot vinaigrette that ties everything together perfectly. That’s it—no fuss, just wholesome goodness that keeps you fueled throughout the week. If you’re looking for a satisfying, make-ahead dish that only gets better with time, I can’t recommend this enough! Let me know what you think in the comments. If you enjoyed this, check out my other salad ideas here!

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Dense Bean Salad

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Ingredients

• ▢ Halloumi cheese 
• ▢ Cherry tomatoes 
• ▢ Chickpeas 
• ▢ Walnuts
• ▢ Pine nuts
• ▢ Cucumber 
• ▢ Scallions
• ▢ Red pepper
• ▢ Spicy or regular olive oil 

The dressing:

• ▢ 1 Shallot, sliced
• ▢ 4 tbsp White wine or champagne vinegar
• ▢ 1/4 cup Lemon juice
• ▢ 1/4 cup Good olive oil
• ▢ 1 tbsp Dijon mustard
• ▢ Flaky sea salt
• ▢ Pepper

Instructions 

• Preheat oven to 400. Add walnuts & pine nuts to a baking sheet and drizzle with olive oil, salt and pepper. Bake for about 7-10 min, moving around halfway through. Nuts should be browned and slightly crispy. Let cool and roughly chop.
• Slice halloumi and add to a hot skillet. Cook for about 3-4 min per side or until nicely golden brown. Remove and set aside.
• Slice all veggies and combine in a large bowl.
• Combine dressing ingredients and pour overtop veggies and beans. The salad will only taste better as the dressing absorbs throughout the week. Enjoy!

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