Marinated Sun-dried Tomato Bean Salad
If you’re looking for a salad that’s as vibrant as it is delicious, let me share my favorite Marinated Sun-dried Tomato Bean Salad with you! This dish has become a staple in my kitchen because it’s not only quick to whip up but also packed with flavors that dance on your palate. The combination of protein-rich chickpeas and tangy sun-dried tomatoes makes it a hearty option, whether you serve it as a main or a side.
This salad is perfect for busy weeknights when you want something nutritious without spending hours in the kitchen. It’s also fantastic for family gatherings or summer picnics, where its colorful presentation will surely impress your guests. Trust me; this recipe will soon become one of your go-to favorites!
Why You’ll Love This Recipe
- Quick and Easy: In under 30 minutes, you can have a wholesome meal ready to go!
- Family-Friendly: Kids and adults alike love the delicious flavors and textures.
- Make-Ahead Convenience: Prep it ahead of time and let the flavors develop—perfect for meal prep!
- Nutritious Ingredients: Packed with beans and fresh herbs, this salad is as good for you as it is tasty.

Ingredients You’ll Need
This Marinated Sun-dried Tomato Bean Salad uses simple, wholesome ingredients that are easy to find. You’ll love how these items come together to create a delightful dish!
For the Salad
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup sun-dried tomatoes, chopped
- 1/2 medium red onion, finely chopped
- 1/4 cup fresh parsley, chopped
For the Dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Variations
One of the best things about this recipe is its flexibility! Feel free to get creative based on what you have on hand or your personal preferences.
- Add Extra Crunch: Toss in some diced bell peppers or cucumbers for an added crunch.
- Mix Up the Beans: Swap out chickpeas for black beans or kidney beans for a different flavor profile.
- Herb It Up: Experiment with fresh herbs like basil or cilantro for a twist on taste.
- Include Grains: Add cooked quinoa or farro to make it even more filling.
How to Make Marinated Sun-dried Tomato Bean Salad
Step 1: Rinse the Chickpeas
Start by rinsing and draining the chickpeas thoroughly. This step ensures that any excess sodium from the can is washed away, making your salad healthier and tastier.
Step 2: Combine the Salad Ingredients
In a large bowl, combine the rinsed chickpeas, chopped sun-dried tomatoes, finely chopped red onion, and fresh parsley. Mixing these ingredients together creates a colorful base full of flavor.
Step 3: Whisk Together the Dressing
In a separate bowl, whisk together the extra virgin olive oil, balsamic vinegar, salt, and pepper until well mixed. This dressing adds brightness to the salad while enhancing all those wonderful flavors.
Step 4: Dress the Salad
Pour the dressing over the salad ingredients and toss gently to coat everything evenly. This is where all those flavors come together beautifully!
Step 5: Chill Before Serving
Cover and chill in the refrigerator for at least 15-20 minutes before serving. Allowing it to marinate lets all those lovely flavors meld together, making each bite even more delicious!
Enjoy your Marinated Sun-dried Tomato Bean Salad chilled or at room temperature—it pairs wonderfully with grilled meats or crusty bread!
Pro Tips for Making Marinated Sun-dried Tomato Bean Salad
Creating the perfect Marinated Sun-dried Tomato Bean Salad is a breeze with just a few expert tips!
- Use high-quality sun-dried tomatoes: Opt for sun-dried tomatoes packed in oil or dry ones that you can rehydrate. They add a richer flavor and better texture to your salad.
- Chill for optimal flavor: Allowing the salad to marinate in the fridge for at least 15-20 minutes enhances the flavors as the ingredients meld together beautifully.
- Add crunch with veggies: Incorporating diced bell peppers or cucumbers not only adds a refreshing crunch but also brings an extra layer of color to your salad.
- Experiment with herbs: While parsley is delightful, feel free to mix in fresh basil, cilantro, or mint for a unique twist that complements the sun-dried tomatoes.
- Make it your own: Don’t hesitate to add other protein-rich beans like black beans or kidney beans to increase the nutritional value and customize the taste to your liking.
How to Serve Marinated Sun-dried Tomato Bean Salad
Serving this vibrant salad is all about presentation and pairing it with complementary dishes. Whether you’re hosting a summer gathering or enjoying a cozy dinner at home, here are some fun ideas!
Garnishes
- Feta cheese alternatives: Sprinkle crumbled plant-based feta on top for a creamy finish that elevates the dish.
- Fresh herb sprigs: A few sprigs of fresh parsley or basil on top can brighten up your salad visually and enhance the overall aroma.
Side Dishes
- Grilled Vegetable Skewers: Assorted seasonal vegetables like zucchini, bell peppers, and cherry tomatoes grilled to perfection complement the freshness of the salad.
- Quinoa Pilaf: A light quinoa pilaf mixed with herbs and lemon zest makes for a healthy and satisfying side that pairs wonderfully with this bean salad.
- Crusty Whole Grain Bread: Serve slices of warm whole grain bread alongside the salad for those who love to savor every bite with something crunchy.
- Roasted Chickpeas: For extra crunch, offer roasted chickpeas spiced with your favorite seasonings as a delightful snack alongside your meal.
With these serving suggestions, your Marinated Sun-dried Tomato Bean Salad will shine at any table! Enjoy every colorful bite!

Make Ahead and Storage
This Marinated Sun-dried Tomato Bean Salad is perfect for meal prep! It not only saves you time but also allows the flavors to meld beautifully when made in advance. Here’s how to store it properly.
Storing Leftovers
- Transfer any leftover salad to an airtight container.
- Store in the refrigerator for up to 3 days.
- Before serving, give it a gentle toss to redistribute the dressing.
Freezing
- While this salad is best enjoyed fresh, you can freeze it if necessary.
- Portion into freezer-safe containers, leaving some space for expansion.
- To thaw, transfer to the refrigerator overnight before serving.
Reheating
- This salad is delicious cold or at room temperature, so no reheating is required!
- If you prefer it warm, gently heat on the stovetop over low heat, stirring frequently.
FAQs
If you have questions about the Marinated Sun-dried Tomato Bean Salad, you’ve come to the right place!
Can I use other types of beans in the Marinated Sun-dried Tomato Bean Salad?
Absolutely! Feel free to substitute chickpeas with other beans like black beans or kidney beans, depending on your preference.
How long can I marinate the Marinated Sun-dried Tomato Bean Salad?
For enhanced flavors, allow it to marinate for at least 15-20 minutes. You can also let it sit in the fridge overnight for even better taste!
Is this salad gluten-free?
Yes! The Marinated Sun-dried Tomato Bean Salad is naturally gluten-free.
What can I serve with this salad?
This salad pairs wonderfully with grilled vegetables or crusty bread. It’s also a great side dish for grilled meats or as part of a Mediterranean platter.
Can I add more vegetables to this salad?
Definitely! Feel free to incorporate diced bell peppers, cucumbers, or even olives for added crunch and flavor.
Final Thoughts
I hope you enjoy making this vibrant Marinated Sun-dried Tomato Bean Salad as much as I do! It’s not only a feast for the eyes but also a delightful combination of flavors that brings joy to any meal. Whether you’re prepping for a busy week ahead or hosting friends for dinner, this recipe is sure to impress. Happy cooking and savor every bite!
Marinated Sun-dried Tomato Bean Salad
Enjoy a flavorful Marinated Sun-dried Tomato Bean Salad that’s quick and nutritious! Perfect as a main or side dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Ingredients
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup sun-dried tomatoes, chopped
- 1/2 medium red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Rinse and drain the chickpeas thoroughly to remove excess sodium.
- In a large bowl, combine the chickpeas, sun-dried tomatoes, red onion, and parsley.
- In a separate bowl, whisk together olive oil, balsamic vinegar, salt, and pepper until well mixed.
- Pour the dressing over the salad ingredients and toss gently to coat.
- Cover and chill in the refrigerator for at least 15-20 minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg