This protein-packed Miso Sesame Dense Bean Salad is the ultimate vegan meal prep recipe for busy weekdays. Loaded with fiber-rich beans, crunchy purple cabbage, and edamame, this make-ahead salad stays fresh for days. The umami-rich miso dressing combines Asian-inspired flavors with healthy plant-based ingredients for a nutritious lunch or dinner. Naturally vegan & gluten-free!
Have you hopped on the dense bean salad trend yet? It has been all over the internet, and for good reason. The concept of a dense bean salad is this: a make-ahead salad full of dense bean protein and other flavorful ingredients marinated in a fantastically flavorful dressing.
When this is ready to eat in the fridge, you don’t have to think about what you have to snack on—this healthy option is already ready to go. I love using a giant bean, like in this herby marinated white bean salad, but this take features two of my other favorites: edamame and garbanzo beans.
This Asian-inspired dense bean salad recipe combines many of my favorite flavors and ingredients: protein-rich edamame, crunchy cabbage, and a drinkable miso sesame dressing. This miso sesame dense bean salad isn’t just another salad—it’s a flavor-packed, make-ahead wonder that gets better with time. Let’s explore how to make this versatile dish work for your lifestyle, whether you’re meal-prepping for the week or serving it at your next dinner party.
The main characters in your dense bean salad
This hearty salad combines protein-rich chickpeas and edamame with crunchy vegetables and an umami-rich miso dressing. The beauty lies in its simplicity: shredded cabbage and carrots provide crunch, green onions add zip, and optional roasted nuts bring extra texture and protein.
Time-saving tip: I love using a bag of pre-shredded cabbage and carrots as a cheat code to make this extra quick. It makes this recipe come together in less than 10 minutes!
The star of the show is the miso ginger dressing, which combines white miso paste with toasted sesame oil, tamari, and a touch of sweetness. Adding chili crisps or flakes gives it the perfect kick that keeps you coming back for more.
Meal prep this recipe
This salad is a meal prepper’s dream. Here’s how to make it work:
- Prep the salad according to instructions. Store dressed salad in the refrigerator for up to 3 days
- If you want to make the dressing ahead of time, it stays fresh for up to a week in the refrigerator. Combine with vegetables when ready to eat!
How to serve this dense bean salad
While this miso edamame salad is great on its own, you can also serve it:
- As a main dish over brown rice or quinoa
- In lettuce cups for a low-carb option
- Alongside grilled proteins like tofu, chicken, or fish
- In a grain bowl with avocado
Whether you’re meal prepping for the week ahead, looking for a healthy lunch option, or planning a dinner party, this Miso Sesame Dense Bean Salad delivers on all fronts. Its versatility, make-ahead potential, and incredible flavor profile make it a recipe you’ll return to again and again.
Remember, the key to making this salad truly yours is experimenting with different combinations and finding what works best for your taste and lifestyle. Don’t be afraid to adjust the proportions and ingredients to create your perfect version of this versatile dish! Enjoy.
Description
This protein-packed Miso Sesame Dense Bean Salad is the ultimate vegan meal prep recipe. Loaded with fiber-rich beans, crunchy purple cabbage, and edamame, this make-ahead salad stays fresh for days.
- 1 can chickpeas, drained and rinsed
- 1 cup shelled edamame
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 4 green onions, thinly sliced
- Roasted peanuts or almonds, chopped, optional
Miso Ginger Dressing
- 3 tablespoons white or chickpea miso
- 2 tablespoons tamari
- 2 tablespoons rice vinegar
- 2 tablespoons roasted sesame seeds
- 1 tablespoon lime juice
- 1 teaspoon toasted sesame oil
- 1 teaspoon sweetener, like honey, maple syrup, or coconut sugar
- 1 teaspoon chili crisp or chili flakes, add more or less to taste
- In a large mixing bowl, combine the drained and rinsed chickpeas, shelled edamame, shredded cabbage, shredded carrots, and sliced green onions.
- For the dressing, whisk together the miso, tamari, rice vinegar, sesame seeds, lime juice, toasted sesame oil, sweetener, and chili crisp (or chili flakes) in a small bowl until well combined.
- Pour the dressing over the salad ingredients and toss gently until everything is evenly coated.
- Transfer to serving bowls and garnish with chopped roasted peanuts or almonds if desired.
- Serve immediately or refrigerate for 30 minutes to allow the flavors to meld together.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days, making it a perfect meal prep dish.
More protein-dense recipes:
Crispy Orange Tofu
Looking for the perfect plant-based version of your favorite Chinese takeout dish? This crispy baked orange tofu captures all the tangy, sweet, and savory flavors you love about orange chicken, while keeping things completely vegan and gluten-free. Perfect for meal prep and healthier than traditional deep-fried versions!
Herby Marinated White Bean Salad
This Herby Marinated White Bean Salad is made with giant white beans, cherry tomatoes, sliced shallots, and lots of fresh herbs in a lemony marinade. Easy to make, no cooking necessary, and stays good for days in the refrigerator. Gluten-free & vegan.
Vegan Breakfast Tacos with Tofu Scramble & Soy Chorizo
Made with tofu scramble “eggs” and soy chorizo, these Vegan Breakfast Tacos are a filling and protein-packed breakfast you’ll love! Ready in 20 minutes with only 10 ingredients, including toppings. Over 13 grams of protein per taco!
