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A bowl of Moroccan dense bean salad.

Dense White Bean Salad

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  • Author: Salima Benkhalti
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Main Dish, Entree
  • Method: Tossed, Roasted
  • Cuisine: Moroccan, American
  • Diet: Gluten Free

Description

This dense white bean salad is loaded with cannellini & garbanzo beans, roasted chicken, fresh herbs, and classic Moroccan flavors. Inspired by Violet Witchel’s Tiktok series, this recipe makes a wonderful meal prep option, with leftovers that keep great in the fridge for days. 


Ingredients

Units Scale

For the Salad:

  • 4 ras el hanout roasted chicken thighs (can also be substituted for rotisserie chicken), diced into cubes
  • 1 shallot, diced
  • 1/2 cup cilantro, minced
  • 1/2 cup parsley, minced
  • 1 cup roasted red peppers, drained & diced
  • 1 can garbanzo beans, drained & rinsed
  • 1 can of cannellini beans, drained & rinsed
  • Optional: 1/2 cup feta cheese, crumbled

For the Dressing:

  • 1/4 cup harissa
  • 1 garlic clove, grated
  • 1/2 cup lemon juice
  • 1/2 cup olive oil

Instructions

  1. Roast the chicken. Follow the steps in this recipe to roast your chicken. Continue to prep the salad while the chicken cooks. If using rotisserie chicken, dice into cubes.
  2. Mince all of veggies & herbs. Mince the cilantro, parsley, dice the shallot & roasted red peppers. Dice the chicken into cubes when it’s ready too.
  3. Whisk together the dressing ingredients. In a large bowl, combine harissa, garlic, lemon juice, and oil. Whisk together until evenly combined.
  4. Add everything to the bowl. To the large bowl with the dressing add the chicken, cilantro, parsley, shallot, roasted red peppers, garbanzo, cannellini beans, and feta (if using). Toss together with the dressing and enjoy!

Notes

Feel free to skip the chicken and feta entirely to make this a vegan/vegetarian friendly salad.