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Dijon Bean Salad

This dijon bean salad is super quick to put together and is packed with protein so will fill you up as a standalone dish, or as a side salad. The dijon mustard gives it a subtle but distinctive kick. You may want to play with the quantity until you find just the right balance, but this is what works for me.

Serves 4 people


  • 1 400g can chickpeas

  • 1 400g can kidney beans

  • 1 400g can black beans

  • 1 small onion, chopped finely

  • ¼ cup chopped fresh parsley

  • 1 teaspoon Dijon mustard

  • 2 teaspoons maple syrup

  • 3 teaspoons red wine vinegar

  • ¼ cup extra virgin olive oil

  • Sea salt and black pepper, to taste


  1. Add all chickpeas to a colander, drain and rinse them with cold water.

  2. Whisk the remaining ingredients in a large bowl, add the onion, parsley, and beans. Stir to combine, and coat with vinaigrette.

  3. Chill until serving, the longer it sits, the better it tastes.

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