A vibrant, fiber-packed Marinated Sun-Dried Tomato Bean Salad perfect for make-ahead vegan lunches or a bold-flavored, healthy side dish.

Scale

1 (15 oz) can cannellini beans, rinsed and drained

1 (15 oz) can chickpeas, rinsed and drained

1 shallot, thinly sliced

2 scallions, thinly sliced

1 avocado, cubed

1/3 cup sun-dried tomatoes in oil, julienned

1 tbsp capers, minced

2 tbsp vegan mayonnaise

2 tbsp extra virgin olive oil

1 tbsp Dijon mustard

1 tbsp white wine vinegar

2 tsp caper brine

1 tsp agave syrup

1 tsp dried oregano

1/2 tsp red pepper flakes

Zest and juice of 1 lemon

1/2 cup fresh parsley, chopped and divided

Kosher salt and black pepper, to taste

Toasted sourdough or whole wheat bread, for serving

1. Soak shallots in ice water for 10 minutes, drain and pat dry.

2. In a large bowl, whisk mayo, oil, mustard, vinegar, brine, syrup, oregano, chili flakes, zest, lemon juice, and half the parsley.

3. Season dressing with salt and pepper.

4. Add chickpeas, beans, sun-dried tomatoes, scallions, capers, shallots, and avocado.

5. Toss gently to coat everything well.

6. Cover and chill salad for 30 minutes to develop flavors.

7. Toast bread slices in a skillet with oil.

8. Rub toasted bread with a cut garlic clove.

9. Scoop salad onto toast and serve.

• Add avocado just before serving to avoid browning.

• Best served chilled, but even more flavorful the next day.

• Great for picnics, potlucks, or healthy packed lunches.

• Swap chickpeas with black beans or add olives for variety.

Keywords: Marinated Sun-Dried Tomato Bean Salad, vegan salad, fiber-rich vegan recipes, chickpea salad, healthy vegan lunch