This chopped salad is loaded with fiber and prebiotic chickpeas, promoting a healthy gut.

Green cabbage keeps the color vibrant and fresh, though red cabbage works just as well.

Harissa and peri-peri sauce provide gentle heat, and preserved lemon gives it briny tang.

a recipe photo of the Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette

Photo:Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Addelyn Evans

If you prefer a creamier texture, gently mash some of the beans as you stir everything together.

Its worth letting the beans marinate for at least 24 hours to infuse them with deeper flavor.

Tahini can get bitter, but we balance that with a bit of honey.

a recipe photo of the Chickpea Chopped Salad with Cabbage, Cucumber & Carrot

Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman

We liked the combination of parsley, tarragon and dill for the herbs.

The Mediterranean flavor profile works well here, but another mix will be just as simple and satisfying.

The extra dressing is delicious served with grilled vegetables.

Spicy black-eyed pea & collard green salad in a light green bowl with two wooden servings spoons

Photographer: Rachel Marek, Food Stylist: Holly Dreesman

We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers.

Italian White Bean Salad

This Italian white bean salad is healthy and delicious.

The capers and rosemary-lemon dressing add wonderful flavor to the cannellini beans and chopped tomato.

Spicy White Bean and Spinach Salad

Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster

Couscous & Chickpea Salad

Cooked couscous and canned chickpeas come together in this quick lunch salad.

The basil vinaigrette makes it taste anything but basic!

When in season, we recommend adding fresh chopped tomatoes for a spin on tabbouleh.

Herb Marinated Beans

Photography / Nico Schinco, Food Styling / Frances Boswell, Prop Stylist / Paige Hicks

Fresh basil elevates an easy vinaigrette recipe that dresses up this simple salad into something extraordinary.

And dont forget the leftovers!

They make an easy lunch on the go.

an image of the Three Bean Salad

Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek

a recipe photo of the 4-Bean Salad with Herbed Tahini Dressing

Photographer: Rachel Marek, Food stylist: Annie Probst

3-Ingredient White Bean & Cherry Tomato Salad

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle

No-Cook Black Bean Salad

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a recipe photo of the Quinoa-Black Bean Salad

Alison Miksch

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