This bean salad is protein-packed and filled with zesty, refreshing, and simple ingredients. Serve on pita, sandwich bread, or in wraps for a quick lunch.
for serving: pita bread, cucumber, arugula, avocado, hummus
Instructions
Add drained and rinsed white beans to a medium mixing bowl. Add the tahini, lemon juice, lemon zest, Dijon mustard, salt, and black pepper. Stir to combine.
Use a fork or potato masher to mash the beans, leaving about half of the beans intact.
Fold in the sliced celery, chopped shallot, and chopped dill. Taste for seasonings.
Chill for 1-2 hours before serving or enjoy immediately on pita, sandwich bread, etc.
Notes
Beans: Small white beans, Great northern beans, cannellini beans, and chickpeas all work here. One can usually has ~1.5 cups beans.
Serving ideas: I like to use this recipe as a sandwich or pita filling. It is also great in wraps or on lettuce with lemon vinaigrette. Another option is to skip the mashing step and serve this as a side salad with whole white beans.
Leftovers: Best enjoyed within 4-5 days. Keep refrigerated in a closed container.
Nutrition facts only include the base salad ingredients. These calculations are just an estimation and will vary based on the ingredients used.