Name: Grilled Veggie Bean Salad with Maple Dijon Dressing Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Mediterranean
Ingredients: 1/2 tbsp olive oil; 1 large zucchini, ends removed and sliced into strips; 1 medium red onion, sliced into rings; 1, 15 oz can white beans, drained and rinsed; 1, 15 oz can chickpeas, drained and rinsed; 1 bell pepper (any color), diced; 1 jalapeno, diced; 1/2 cup parsley leaves, minced; 8 mint leaves, minced (optional); Kosher salt, to taste; Fresh cracked black pepper, to taste; 3 tbsp unsweetened plant-based yogurt; 1 small clove garlic, crushed; 2 tbsp Dijon mustard; 1 tsp white wine vinegar; Juice and zest of 1 medium lemon; 2 tbsp extra virgin olive oil; 2-3 tbsp maple syrup (adjust to taste); 1/4 tsp salt, plus more to taste

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Introduction

This Grilled Veggie Bean Salad with Maple Dijon Dressing is a vibrant, flavorful dish perfect for a light lunch or a refreshing dinner. Packed with smoky grilled vegetables, hearty beans, and a tangy-sweet dressing, it’s both satisfying and healthy.

A close-up of a pita bread folded in half, filled with a colorful mix of chickpeas, diced orange bell peppers, green and purple vegetables, and chopped herbs all on top of a creamy white spread inside the pita. The chickpeas are round and light beige, with bright orange and green chopped veggies mixed throughout, showing texture and freshness. A woman's finger is gently holding the pita on one side, resting on a white plate with a brown rim, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 tbsp olive oil
1 large zucchini, ends removed and sliced into strips
1 medium red onion, sliced into rings
1 (15 oz) can white beans, drained and rinsed
1 (15 oz) can chickpeas, drained and rinsed
1 bell pepper (any color), diced
1 jalapeno, diced
1/2 cup parsley leaves, minced
8 mint leaves, minced (optional)
Kosher salt
Fresh cracked black pepper
3 tbsp unsweetened plant-based yogurt
1 small clove garlic, crushed
2 tbsp Dijon mustard
1 tsp white wine vinegar
Juice and zest of 1 medium lemon
2 tbsp extra virgin olive oil
2-3 tbsp maple syrup (sweeten to your liking)

Instructions

Step 1: Place a large grill pan or skillet over medium heat. Brush the pan with olive oil, then place the zucchini strips in the pan. Cook undisturbed for 4-5 minutes until grill marks appear. Flip and cook for another 4-5 minutes. Transfer zucchini to a cooling rack and season with salt and black pepper.
Step 2: Using the same pan, add the sliced red onions. Grill undisturbed for 4 minutes on one side, then flip and grill for another 4 minutes. Sprinkle with salt, then transfer to the cooling rack. Once cooled, roughly chop the zucchini and onions into bite-sized pieces.
Step 3: In a large mixing bowl, combine the white beans, chickpeas, grilled zucchini and onions, diced bell pepper, jalapeno, parsley, mint (if using), and a pinch of salt and pepper.
Step 4: In a blender cup, add the plant-based yogurt, crushed garlic, Dijon mustard, white wine vinegar, lemon juice and zest, extra virgin olive oil, maple syrup, and 1/4 teaspoon salt. Blend until smooth. Taste and adjust sweetness or salt as desired. Alternatively, grate garlic directly into a bowl with the remaining ingredients and whisk until smooth.
Step 5: Pour the dressing over the salad and toss until evenly coated. Cover and refrigerate for at least 1 hour to allow flavors to meld. Before serving, stir well and adjust seasoning if needed.
Step 6: Warm pita bread or wraps, spread with your favorite condiment, and fill with the bean salad for a delicious meal.

Tips & Variations

For extra smoky flavor, grill the vegetables over an outdoor grill instead of a pan.
Substitute white beans and chickpeas with any cooked beans you prefer.
Add crumbled feta or vegan cheese for a creamy texture.
If you prefer less heat, omit the jalapeno or remove seeds before dicing.
Use fresh lemon juice and zest for the best brightness in the dressing.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors develop further after chilling. Stir well before serving. This salad can be eaten cold or at room temperature. Keep pita bread separate and warm them just before serving to avoid sogginess.

How to Serve

A bowl filled with a colorful mixed bean salad featuring three main layers of ingredients: white beans, chickpeas, and diced vegetables. The vegetables include chopped orange bell peppers, green zucchini pieces, and purple-red onion slices, all coated lightly with a speckled herb dressing in green and white shades, giving a fresh look. The bowl is placed on a white marbled surface, and there is a silver spoon resting inside the bowl on the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad actually tastes better after resting for at least an hour to allow the flavors to blend. You can prepare it up to a day in advance and keep it refrigerated.

Is this recipe vegan?

Yes, it uses plant-based yogurt and contains no animal products, making it suitable for a vegan diet. Just ensure your yogurt choice is plant-based.