Pesto Bean Salad
This Pesto Bean Salad is a quick, vibrant, and satisfying dish perfect for picnics, potlucks, or meal prep. Vegan, gluten-free, and oil-free options!
Equipment
Ingredients
- 1 15 Ounce Can Chickpeas drained and rinsed
- 1 15 Ounce Can Cannellini Beans drained and rinsed
- 1 ½ Cups Frozen Shelled Edamame cooked and cooled
- ½ Head Kale finely chopped (about 2 cups packed) (optional)
- 1 Small Head Broccoli chopped (optional)
- 1 Small Red Onion small diced
Pesto
- 2 Cups Packed Fresh Basil
- ⅓ Cup Pine Nuts
- 2 Cloves Garlic
- 2 Tablespoons Nutritional Yeast
- 1 Tablespoon Lemon Juice
- ½ Teaspoon Salt
- ¼ Teaspoon Pepper
- 4 Tablespoons Water
Instructions
- In a food processor or small blender, add the basil, pine nuts, garlic, nutritional yeast, lemon juice, salt, and pepper. Blend, adding the water, until a paste comes together.
- In a large bowl toss the chickpeas, cannellini beans, edamame, kale, broccoli, red onion, and pesto. Serve immediately or refrigerate and serve cold.
Nutrition
Calories: 201kcal | Carbohydrates: 28g | Protein: 13g | Fat: 6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 438mg | Potassium: 585mg | Fiber: 9g | Sugar: 3g | Vitamin A: 1612IU | Vitamin C: 79mg | Calcium: 146mg | Iron: 4mg