I loOoOve prep-ahead dishes that make my school weeks easy-peasy— and this lemony bean salad with #allthegreens makes me smile for just that reason! This salad serves as an example to answer “What can I meal prep for myself as a vegan, plant-eating person?”
This (gluten free) Roasted Greens and Beans Salad is funny because it reminds me of a bunch of parts that can get thrown together that end up working so well— and so seamlessly! Academically, I’ve always described myself as able to learn best in-context. It’s hard for me, personally, to imagine a situation working out before-hand— and for it to, then, actually happen!
When I’m toodling in my kitchen, recipes usually begin as one idea that shifts and transforms in the moment— seeing different things and tasting along the way. This dandy process is how we get back to the seemingly random (yet wonderfully-aesthetically-pleasing) idea of this Roasted Greens and Beans Salad with Lemon Chia Dressing!
I love the two-bean idea in this bean-salad because the texture-difference is so fun! Plus, the white beans allow some of the dressing to be absorbed— making it less liquidy and funky-looking after a day or two 😉 .
Speaking of dressing— the tangy-but-sweet Lemon Chia dressing pairs perfectly with the fresh-tasting greens and protein-rich beans. The chia seeds add even MORE fiber, plus healthy fats to the salad— making it a ~complete meal~.
You can really use any greens of your choosing for this spunky, plant-based Bean Salad. I chose to roast asparagus and green beans in 1-inch (-ish) chucks and added little baby pieces of (pre-massaged) kale at the end. (No, I’m not rubbing my kale for fun. (Read more about WHY in “How to make Raw Kale Taste Good!)
I hope you enjoy this Roasted Greens and Beans salad, complete with Lemon Chia Dressing! If you don’t have the pleasure of enjoying the salad, I hope you have at least enjoyed my words and documentation of experiences. Don’t hesitate to share comments or recreations @cookwithcourt on Instagram or in the comments section below.
Roasted Greens and Beans Salad— with Lemon Chia Dressing!
A recipe for Roasted Greens & Beans Salad with Lemon Chia Dressing— perfect for tasty and satisfying vegan meal prep.
- 1 can garbanzo beans
- 1 can great northern beans (white beans)
- 3 cups roasted green vegetables *(I used green beans and asparagus)
- 1 handful kale optional (massaged)
- 2 tbsp lemon juice
- 1 tsp maple syrup
- 2 tbsp water
- 2 tbsp chia seeds
- 1 tbsp dried basil
- 1/2 tsp salt
- 1/2 tsp garlic powder
Mix all ingredients for dressing in a small bowl till well combined.
Drain and rinse the cans of beans. Add all ingredients for salad to a large bowl and toss to distribute evenly.
Pour dressing mixture over the salad bowl and mix until evenly coated. This does best after it sits for at least 30 minutes (because of the chia seeds)— but feel free to enjoy right away if you must!
*Don’t feel limited to just green beans and asparagus in this recipe! I’d recommend to check what’s in season for the best deals and best tasting vegetables.
To roast stalky green vegetables for this salad, I cut them in one inch chunks and roasted at 400 degrees farenheight for about 17 minutes on a silicone baking sheet (would also work with parchment).