Mediterranean-Style Dense Bean Salad with Lemon & Chili Crisp

Chickpeas and cannellini beans anchor this contemporary meal-prep salad with crisp vegetables, parsley, olives, and lemon. BLACKLAND Original Chili Crisp supplies the dressing's oil and savory finish in a Mediterranean-style combination, without claiming a traditional national recipe.

About 7 cups; 4 light main servings of about 1 3/4 cups, or 8 side servings of about 7/8 cup. Volume is approximate and depends on the vegetable cuts.

Allow about 25 minutes to drain and dry the beans, chop the vegetables, and mix, followed by a 15-minute refrigerated rest. The estimated 40-minute total includes this rest; no cooking is needed.

Ingredients

• 1 (15-ounce/425 g) can chickpeas, rinsed and thoroughly drained; about 1 1/2 cups (240 g) drained beans
• 1 (15-ounce/425 g) can cannellini beans, rinsed and thoroughly drained; about 1 1/2 cups (240 g) drained beans
• 1 cup (150 g) diced English cucumber, watery seed core removed before measuring
• 1 cup (150 g) diced red bell pepper
• 1 cup (150 g) cherry tomatoes, halved and drained cut-side down
• 1/4 cup (35 g) finely diced red onion
• 1/3 cup (50 g) pitted Kalamata olives, drained and sliced
• 1/2 cup loosely packed chopped fresh flat-leaf parsley
• 3 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1 small garlic clove, finely grated
• 1/2 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons BLACKLAND Original Chili Crisp, divided
• Up to 1/4 teaspoon Diamond Crystal kosher salt, only if needed

Instructions

1. Rinse the chickpeas and cannellini beans in a colander and drain thoroughly. Spread briefly over a clean towel to remove clinging water without crushing the beans. Prepare and measure the cucumber, bell pepper, tomatoes, onion, olives, and parsley; let the cut tomatoes drain while you make the dressing.
2. Stir the chili crisp to distribute its oil and solids. In a large bowl, whisk 2 tablespoons chili crisp with the lemon juice, lemon zest, garlic, oregano, and black pepper. Reserve the remaining 1 tablespoon chili crisp for serving.
3. Add both kinds of beans, cucumber, bell pepper, drained tomatoes, onion, olives, and parsley. Fold gently to coat the beans without breaking them. Cover and refrigerate for 15 minutes so the dressing can season the mixture.
4. Toss once more, then taste a bite containing both beans and an olive. Add some or all of the measured 1/4 teaspoon salt only if needed. Spoon into a serving bowl or portions, leaving any excess liquid in the mixing bowl, and distribute the reserved 1 tablespoon chili crisp over the top. For meal prep, keep that finishing tablespoon separate and add each portion's share just before eating.

Serving Suggestions

• Serve about 1 3/4 cups per person as a light main salad, with separately prepared bread or another accompaniment if desired.
• Serve about 7/8 cup per person as a side with grilled chicken, fish, or roasted vegetables. Added foods are outside the listed yield, timing, and allergen notes.
• Pack the salad in a chilled container for lunch and add its reserved chili crisp at the table.

Optional Variations

• Replace the cannellini beans with an equal 1 1/2 cups (240 g) of drained butter beans; fold gently because they break more readily.
• For a less juicy make-ahead version, replace the 1 cup tomatoes with 1 cup (100 g) finely diced celery. This introduces celery, an allergen in some labeling systems.
• For a smaller batch, halve every ingredient and keep the same 15-minute refrigerated rest; expect about 3 1/2 cups.

Storage & Make-Ahead

Refrigerate in an airtight container at 40°F (4°C) or below for up to 3 days. For the best next-day texture, store the chopped cucumber, tomatoes, and reserved finishing crisp separately from the dressed bean mixture, then fold in the vegetables and add the crisp just before eating. The beans take on more flavor, while cut vegetables release water and immersed crisp solids soften.

For a fully mixed leftover salad, stir and spoon off excess liquid before serving; do not add another full oil dressing. Keep the salad cold and refrigerate within 2 hours of preparation or serving, or within 1 hour above 90°F (32°C). Freezing is not recommended for the vegetable texture.

The written base formula contains no intentional milk, egg, wheat, fish, shellfish, sesame, soy, peanut, or tree-nut ingredients, but verify every packaged ingredient and its cross-contact statement before serving someone with an allergy. Olives may contain sulfites. The optional celery variation adds celery; accompanying bread or proteins can add allergens.

Original Chili Crisp supplies the dressing's oil, savory aromatics, and gentle product heat (2/5), so no extra oil dressing is needed. Hold back a measured tablespoon for serving; the finished salad has an estimated mild heat.

More from the BLACKLAND kitchen: Roasted Broccoli with Lemon and Original Chili Crisp or Original Chili Crisp Crispy Smashed Potatoes.