Three-Bean Chickpea Lentil Salad

Name: Three-Bean Chickpea Lentil Salad
Prep time: 20 min
Total time: 20 min
Cuisine: Asian, Middle Eastern
Ingredients: 1 cup cooked white beans cannellini, navy, Great Northern, pinto; 1 cup cooked chickpeas or edamame, or kidney beans; 1 cup cooked lentils; 1 cup chopped Persian cucumber about 1 small-medium; ¾ cup chopped bell pepper about 1 medium; ⅓ cup minced red onion or shallot; ½ cup chopped parsley loosely packed; ⅓ cup chopped dill loosely packed; 1 ½ tablespoon capers chopped (optional); 1 ½ teaspoons Dijon mustard; 2 teaspoons nutritional yeast; Zest of 1 lemon medium; Juice of 1 lemon medium; 1 ½ tablespoons tahini; 1 ½ teaspoons date syrup or maple syrup; ¾ teaspoon smoked paprika; ½ teaspoon garlic powder or 1 large clove grated garlic; Water to thin, as needed

Instructions

Prep:20min

This Three-Bean Chickpea Lentil Salad is hearty, fresh, and actually filling. It uses three different beans for texture, lots of crunchy vegetables and herbs, and a light smoky lemon tahini dressing that ties everything together. It is simple enough for meal prep, holds up well in the fridge, and works as both a main or a side.

Updated at: Tue, 20 Jan 2026 20:29:16 GMT