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Broccoli Pesto Dense Bean Salad | Well and Full | #vegan #vegetarian #tiktok #recipe
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Broccoli Pesto Dense Bean Salad

Prep your lunches or dinners for the week with this tasty and healthy Broccoli Pesto Dense Bean Salad! It's packed with fiber and protein to keep you full, and tastes better as it marinates in the fridge.
Course Dinner, Lunch, Salad
Prep Time 20 minutes
Servings 4
Calories 311kcal

Ingredients

Dense Bean Salad

  • 1 15 oz Can Chickpeas
  • 1 15 oz Can Cannellini Beans
  • 1 15 oz Can Pinto Beans
  • 2-3 Scallions chopped
  • 1 Cup Fresh Parsley chopped

Broccoli Pesto Dressing

  • 1/2 Cup Broccoli Pesto
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Red Wine Vinegar
  • 1/2 Tsp Salt or more, to taste
  • Black Pepper to taste

Broccoli Pesto

  • 2 Cups Broccoli
  • 1/2 Cup Fresh Basil
  • 4 Cloves Garlic
  • 1/4 Cup Roasted and Salted Sunflower Seeds
  • 1/2 Tsp Salt or more, to taste
  • 1/2 Tsp Fresh-Cracked Black Pepper
  • Red Pepper Flakes to taste, optional
  • 1 Tsp Lemon Zest
  • Juice from 1/2 Lemon or more, to taste
  • 1/3 Cup Extra Virgin Olive Oil

Instructions

  • To begin, make the broccoli pesto. First, blanch your broccoli. Add several ice cubes to a large bowl and fill 3/4 of the way with water and set aside. Then, bring a pot of salted water to a boil. Once boiling, add the broccoli for 1-2 minutes, or until broccoli turns bright green. Once the broccoli is bright green, remove with a slotted spoon and add to the ice water bowl to cool. After about 5 minutes, drain the broccoli and pat dry with a clean towel.
  • Add the blanched broccoli to a food processor with all of the other pesto ingredients and pulse on high until a pesto texture is formed. Let sit for about 5 minutes, then taste and adjust seasonings if necessary.
  • After you've made the pesto, make the dressing. Add 1/2 cup of the broccoli pesto, with mustard, red wine vinegar, salt, and pepper to a bowl and stir until everything is incorporated. Set aside.
  • Then, rinse the beans. Gently pat the beans with a clean towel to remove any excess moisture.
  • Add the beans to a large bowl, with the chopped scallions and chopped parsley. Add in the pesto dressing, and mix well.
  • Taste, and adjust seasonings to your preference.
  • Enjoy!

Notes

  • The remainder of the Broccoli Pesto will keep in the fridge or about 4-5 days, or in the freezer for about 2-3 months.

Nutrition

Calories: 311kcal | Carbohydrates: 47g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 636mg | Potassium: 565mg | Fiber: 15g | Sugar: 4g | Vitamin A: 1655IU | Vitamin C: 22mg | Calcium: 153mg | Iron: 6mg
https://wellandfull.com/2025/02/broccoli-pesto-dense-bean-salad/
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