Go Back
+ servings
White bean salad with green sauce in bowl, top down view, surrounded by dishes of naan, more beans, shallots, and rucola

White Bean Salad with Herb Dressing

This vegan white bean salad is mixed with a spring-green lemon herb dressing, and turned into a meal with rucola, naan, and roasted shallots. Quick, filling, and super healthy, it's a great salad to make ahead of time for work lunches or as a weeknight dinner idea.
Cuisine Middle Eastern
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 622kcal
Author Alexandra | Occasionally Eggs


  • 400 grams / 2 cups small white beans cooked
  • 1 batch Lemon Herb Vinaigrette
  • 70 grams / 3 cups rucola or other greens
  • ½ batch spelt naan
  • 6 shallots quartered lengthwise
  • ½ teaspoon olive oil
  • ¼ teaspoon sea salt

Lemon Herb Vinaigrette

  • 60 ml / 1/4 cup olive oil
  • 10 grams / 1/2 cup mint
  • 10 grams / 1/2 cup cilantro
  • 1 clove garlic peeled
  • Zest 1 lemon
  • Juice 1 lemon
  • 1-2 teaspoons white wine vinegar to taste (optional)*
  • ½ teaspoon sumac**
  • ½ teaspoon sea salt
  • ½ teaspoon pepper


  • Preheat your oven to 180C / 350F. Place the shallots cut side up on a baking sheet, topped with the olive oil and salt. Roast for about 20 minutes, until cooked through and slightly crispy.
  • Place the beans in a medium bowl and stir in the herb vinaigrette until the beans are fully coated. 
  • To assemble the salad, add a handful of the greens to the bottom of each bowl, then top with 1/4 of the beans and shallots. Add a piece of naan to each bowl and serve.

Lemon Herb Vinaigrette

  • Place all of the ingredients into a tall container and blend on high with an immersion blender until smooth. Alternatively, use a small standing blender or food processor.


* I prefer this with a little vinegar, but like acidic food. If you don't want that, leave the vinegar out.
** If you can't find or don't have sumac, just leave it out. It adds an additional citrus flavour.


Serving: 1g | Calories: 622kcal | Carbohydrates: 102g | Protein: 19g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Sodium: 670mg | Fiber: 17g | Sugar: 4g