This Mediterranean-inspired three bean salad is a healthy, high-protein vegetarian lunch perfect for busy weekdays. Kidney beans, white beans, and chickpeas combine with artichokes, sun-dried tomatoes, cucumber, parmesan, and fresh herbs, all tossed in a zesty red wine vinaigrette. Each serving delivers nearly 30 grams of protein and plenty of fiber to keep you satisfied.
1. Combine the kidney beans, white beans, chickpeas, artichoke hearts, sun dried tomatoes, cucumbers, parmesan cheese, and fresh herbs in a large mixing bowl.
2. In a small jar, combine the extra virgin olive oil, red wine vinegar, shallot, honey, Dijon mustard, salt, oregano, and black pepper. Close the jar and shake vigorously to mix the dressing.
3. Pour about 1/2 cup of the dressing over the salad and add the squeeze of lemon juice and pinch of salt.
4. Toss everything together with salad spoons until well combined. Serve immediately or store in the refrigerator and serve cold.
For meal prep, portion the salad into 4–5 airtight containers or glass jars for easy grab-and-go lunches.
This salad keeps well in the refrigerator for up to 5 days. Stir or shake before serving.
If the dressing solidifies in the fridge due to the olive oil, let the salad sit at room temperature for 5–10 minutes before eating.