Ingredients
Dressing and Beans
- 4 Tablespoons olive oil
- 1 Tablespoon red wine vinegar (or white wine vinegar)
- 1 teaspoon kosher salt
- 1 (14 ounce) can white beans, drained and rinsed (such as great northern or cannellini)
Salad Mix-Ins
- 1 (14 ounce) can chickpeas, drained and rinsed
- 1 cup finely chopped celery (about 3 stalks)
- 1 cup finely chopped apple (about 1 medium apple)
- 1 scallion, finely chopped (white and green parts)
- Freshly ground black pepper, to taste
Instructions
- Mash the white beans: In a large bowl, combine the olive oil, vinegar, kosher salt, and drained white beans. Using the back of a fork, mash the white beans thoroughly until a smooth paste forms. This process may take several minutes, so be patient and continue mashing until creamy.
- Add and lightly mash chickpeas: Add the drained chickpeas to the mashed white beans. Gently mash the chickpeas with a fork, leaving some whole and most in large chunky pieces for texture.
- Combine vegetables and season: Mix in the finely chopped celery, apple, and scallion. Stir everything until well combined. Taste the salad and adjust seasoning by adding more kosher salt, freshly ground black pepper, or vinegar according to your preference.
Notes
- This salad is naturally vegan and dairy-free, perfect for those avoiding mayo or eggs.
- Use either red or white wine vinegar based on availability and taste preference.
- For extra zest, add a squeeze of lemon juice before serving.
- Store leftovers in a sealed container in the refrigerator for up to 3 days.
- Serve chilled or at room temperature on bread, crackers, or fresh greens.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
