10-minute bean salad with hemp oil & honey dressing

After an easy, time-saving meal idea that’s both quick to prepare and packed with wholesome goodness? This 10-minute bean salad recipe is rich in gut-loving probiotics to help nourish your microbiome and will leave you feeling great.

Featuring a generous mix of chickpeas and cannellini beans, this salad provides a protein-rich base that’s both filling and nutritious. Tossed with fresh cucumber, vibrant herbs, and a zesty hemp oil and honey dressing, it’s a versatile dish that’s delicious on its own or paired with your favourite protein.

With just a few simple ingredients and low prep time, it’s also an effortless way to enjoy a wholesome meal. Whether you’re hosting an outdoor BBQ or need a quick and healthy lunch, this recipe is sure to satisfy.

Your secret ingredient for daily energy: Chickpeas

Chickpeas (otherwise known as garbanzo beans) are a versatile staple for any pantry – and for good reason. Packed with protein, fibre, and essential nutrients like folate and iron, they’re an excellent choice for supporting all-day energy.

Their mild, nutty flavour complements a variety of dishes, from salads and soups to curries and stews. Whether you’re making classic hummus, adding them to a vibrant salad, or even using them in healthy cookie dough (trust us!), chickpeas are a great way to boost nutrition and your culinary creativity.

Ingredients:

Salad

• 1 400g tin chickpeas
• 1 400g tin cannelloni beans
• ½ cucumber, diced
• ½ red onion, diced
• ½ cup fresh herbs of your choice, chopped (dill and parsley)
• Olives, pitted and sliced (optional)

Dressing:

• 2 tablespoons Hemp Farm Hemp Oil
• 3-4 tablespoons Chantal Organics Apple Cider Vinegar
• 2-3 teaspoons Biohoney Manuka Honey
• 1 clove garlic crushed
• 1 tablespoon Chantal Organics Organic Hemp Hearts
• Salt and pepper, to taste
• Lemon zest

Method:

1. Drain and rinse the tinned beans.
2. In a large mixing bowl: Combine the beans, diced cucumber, red onion, chopped herbs, and olives (if using). Toss gently to mix everything.
3. To make the dressing: Whisk together the apple cider vinegar, hemp oil, hemp seeds, salt, and pepper until well combined.
4. Pour the dressing over the bean salad mixture. Gently toss the salad to coat everything evenly with the dressing and finish with a little fresh lemon zest.
5. Serve as a side dish at your next BBQ or top with your choice of protein as a delicious, fibre-rich lunch option.

Makes: 4-6 servings | Prep time: 10 minutes

Dietaries: Gluten Free | Dairy Free | Vegetarian