This Mediterranean bean salad with white beans, chickpeas, capers, and artichoke hearts is a flavor-packed, healthy, and satisfying vegan salad recipe that’s perfect for meal prep. Packed with plant-based protein, fiber, and Mediterranean flavors like sun-dried tomatoes, capers, lemon, and fresh herbs, this easy bean salad comes together in just 15 minutes — no cooking required!
I love a good no-cook recipe that somehow feels fancy and cozy at the same time — and this Mediterranean White Bean & Chickpea Salad is exactly that. It’s everything I love in a dense bean salad: bright, briny, herby, and hearty. The kind of thing you can make in 15 minutes, eat standing at the counter the first time, and then feel satisfied about for the rest of the week because you have healthy, meal-prepped lunches ready to go.
It’s plant-based, naturally gluten-free, packed with protein and fiber, and honestly, tastes even better the next day. This is one of those recipes that gets more flavorful as it sits in the fridge (which makes it a meal prep dream).
I initially threw this together from leftovers (half a jar of sun-dried tomatoes, a jar of marinated artichokes taking up too much room in the cabinet, half a red onion in the fridge, and some sad basil I didn’t want to waste), and it turned out way better than expected. Now it’s on repeat whenever I want something quick and nourishing that doesn’t taste like “meal prep.”
Why You’ll Love This Salad
No cooking required! Just open some cans, chop a few ingredients, whisk up a zippy dressing, and you’re done.
Perfect for meal prep. It lasts for several days and somehow tastes better by day two.
Super satisfying. Between the beans, artichokes, and sun-dried tomatoes, it’s got heft, texture, and flavor in every bite.
Customizable. Got olives? Feta? A sad cucumber in the drawer? Toss it in! This salad is very forgiving.
Mediterranean flavors galore. Think of lemon, garlic, oregano, capers, and sun-dried tomatoes all working together in harmony.
If you’re into this kind of hearty salad, be sure to check out my Miso Sesame Dense Bean Salad for a totally different flavor vibe.
How to Serve This Mediterranean White Bean Salad
This meal prep salad is incredibly versatile and can be served:
As a side for soups, pastas, or grilled vegetables
With a fork, standing at the fridge (no judgment here)
It’s also perfect for potlucks, road trips, or make-ahead lunches that actually hold up well.
Optional Add-Ins
Want to switch things up? This easy salad recipe is so easily customizable. Peek through your fridge and cupboard for delicious add-ins. Here are just a few ideas:
Kalamata olives – salty and briny
Cucumber – for a fresh crunch
Roasted red peppers – smoky and sweet
Fresh mint or dill – adds brightness
Toasted pine nuts or almonds – for crunch and richness
Red pepper flakes – for heat
Vegan feta – for a tangy, creamy contrast
Storage Tips
Store your Mediterranean chickpea salad in an airtight container in the fridge for up to 4–5 days. The flavors continue to develop and deepen over time, so don’t be surprised if it tastes even better on day two. Just give it a stir before serving.
If you’re into bold bean salads like this, you might also love my Marinated White Bean Salad — a zesty, herb-packed favorite.
More bean recipes you’ll love:
Creamy Butter Beans with Leeks & Lemon
This simple, affordable dish combines creamy butter beans with leeks and lemon for a comforting and fresh meal. It’s ready in under 30 minutes, uses just 10 ingredients, and is packed with satisfying plant-based protein!
One-Pot White Bean Mushroom Stew
The comforting flavors of this One-Pot White Bean Mushroom Stew make the perfect plant-based and protein-packed lunch or dinner. This dairy-free and plant-based recipe is made with white beans, mushrooms, and nutrient-dense greens. Learn how to make this satisfying vegan stew in just one pot in less than 30 minutes.
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 and vegan.
This Mediterranean bean salad with white beans, chickpeas, capers, and artichoke hearts is a bold, healthy, and satisfying vegan salad recipe that’s perfect for meal prep. Packed with plant-based protein, fiber, and Mediterranean flavors like sun-dried tomatoes, capers, lemon, and fresh herbs, this easy bean salad comes together in just 15 minutes — no cooking required!
1 can (15 oz) white beans like cannellini or Great Northern, drained and rinsed
1 can (15 oz) garbanzo beans (chickpeas), drained and rinsed
1/4cupsun-dried tomatoes, oil-packed or dry, julienned
1cupmarinated artichoke hearts, drained and chopped
2 tablespoonscapers, drained
1/4cupfinely chopped red onionfrom about 1/4 of an onion, you can use a shallot instead if you prefer a more mild flavor
1/4cupchopped fresh basil
Zest of 1lemon
Juice of 1 large lemon (about 2–3 tbsp)
2 tablespoonsextra virgin olive oil(optional; for oil-free, use aquafaba or 1 tbsp tahini; if using oil-packed sundried tomatoes, use the oil from those for a flavor boost)
1–2 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoonsmoked paprika
Salt and black pepper, to taste
Optional: 1/4 tsp crushed red pepper flakes
Optional: 2-3 tablespoons vegan or regular parmesan cheese (I like using a shreddable block of vegan parmesan for this recipe)
Prep your ingredients: Start by draining and rinsing both the white beans and chickpeas thoroughly. Chop the sun-dried tomatoes, artichoke hearts, red onion, and fresh basil. If you’re using cherry tomatoes, slice them in half so they blend well with the other ingredients.
Assemble the salad: In a large mixing bowl, combine the white beans, chickpeas, sun-dried tomatoes, cherry tomatoes, chopped artichoke hearts, capers, red onion, and basil. Give everything a gentle toss to evenly distribute the ingredients.
Whisk the dressing: In a small bowl or jar, whisk together the lemon juice, lemon zest, olive oil (or your preferred substitute), minced garlic, dried oregano, smoked paprika, salt, and black pepper. Taste and adjust the seasoning if needed — this dressing should be bright and zippy.
Bring it all together: Pour the dressing over the salad and gently toss until everything is evenly coated. If you’re using the red pepper flakes or parmesan, fold them in at the end for a rich, savory touch. Taste and adjust salt, pepper, and any other ingredients as desired.
Serve or store: You can serve the salad immediately, but it’s even better after chilling for 30 minutes, allowing the flavors to meld.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4–5 days. It’s great for meal prep, and the flavor improves over time. Just give it a stir before serving!
