Everything Bagel Bean Salad

This protein-packed bean salad combines the irresistible flavor of everything bagel seasoning with wholesome ingredients for a satisfying meal that works beautifully as lunch, a side dish, or potluck contribution. The contrast of creamy mozzarella pearls against the hearty beans creates texture magic while the homemade vinaigrette ties everything together.

I first created this salad when looking for ways to use my favorite bagel seasoning beyond breakfast. Now it's become my go to lunch for busy workdays because it actually tastes better after sitting in the refrigerator overnight.

Ingredients

• Extra virgin olive oil provides the rich base for our vinaigrette always use good quality for the best flavor
• Red wine vinegar adds brightness and tang white wine vinegar works too but has a slightly milder profile
• Dijon mustard acts as an emulsifier while adding depth to the dressing
• Poppy seeds bring subtle nuttiness and visual appeal to the everything bagel flavor profile
• Sesame seeds offer toasty flavor and satisfying crunch
• Garlic powder and onion powder deliver savory notes without overpowering the other ingredients
• Dill adds a fresh herbaceous element that complements the beans beautifully
• Chickpeas provide hearty texture and nutty flavor while packing serious protein
• White beans bring creamy texture and mild flavor that absorbs the vinaigrette wonderfully
• Celery contributes essential crunch and subtle peppery notes
• Green bell pepper adds vibrant color and sweet crispness
• English cucumber delivers refreshing juiciness and light flavor
• Chives bring mild onion flavor and bright color contrast
• Fresh mozzarella pearls create pockets of creamy richness throughout the salad

Step-by-Step Instructions

Make the vinaigrette

Combine olive oil red wine vinegar and Dijon mustard in a large bowl and whisk until emulsified. Add all the spices poppy seeds sesame seeds garlic powder onion powder dill salt and pepper then whisk again until evenly distributed. The mustard helps prevent separation so whisk vigorously for about 30 seconds.

Prep the vegetables

Dice the celery bell pepper and cucumber into small uniform pieces about 1/4 inch in size. The small dice ensures you get a bit of everything in each bite and allows the dressing to coat more surface area. Finely chop the chives into small rings.

Combine everything

Add the drained and rinsed chickpeas and white beans to the bowl with the dressing. Add all the diced vegetables and chopped chives then gently fold everything together until evenly coated. Finally add the mozzarella pearls and fold again carefully to avoid breaking them.

Let flavors meld

For best results cover the bowl and refrigerate for at least 30 minutes before serving allowing the beans to absorb the dressing and the flavors to develop fully. This salad actually tastes even better after a few hours or overnight in the refrigerator.

Bookmark

The fresh mozzarella pearls are truly the secret weapon in this recipe. I discovered their magic in bean salads after a happy accident when I was out of feta cheese. The mild creamy pockets provide the perfect counterbalance to the zippy dressing and hearty beans.

Make It Your Own

This versatile salad welcomes customization based on what you have on hand. Try swapping in different bean varieties like kidney beans or black beans for visual interest and flavor variation. The protein content remains high regardless of which legumes you choose making this an excellent vegetarian main dish.

Storage Tips

This salad maintains its texture and flavor beautifully in the refrigerator for up to 5 days making it perfect for meal prep. Store in an airtight container and give it a gentle toss before serving to redistribute the dressing. If making ahead consider adding the mozzarella pearls just before serving for the freshest texture though they do hold up reasonably well mixed in advance.

Serving Suggestions

Serve this protein packed salad as a complete meal with a slice of crusty bread or stuff it into pita pockets for a portable lunch option. For a lovely summer spread pair it with grilled chicken or salmon. It also makes an excellent potluck contribution since it doesnt require heating and actually improves as it sits.

Recipe Q&A

→ Can I use different types of beans in this salad?

Absolutely! While the recipe calls for chickpeas and white beans, you can substitute with kidney beans, black beans, or cannellini beans based on your preference. Just make sure to drain and rinse them thoroughly before adding to maintain the right texture.

→ How long does this bean salad stay fresh in the refrigerator?

This bean salad will stay fresh for 3-4 days when stored in an airtight container in the refrigerator. The flavors actually develop and improve after the first day as the beans absorb the vinaigrette.

→ Is there a substitute for mozzarella pearls?

If you can't find mozzarella pearls, you can use diced fresh mozzarella, feta cheese, or even small cubes of provolone as alternatives. For a dairy-free version, try adding diced avocado instead for creaminess.

→ Where can I find everything bagel seasoning?

Everything bagel seasoning is widely available at most grocery stores in the spice section. Popular brands like Trader Joe's offer their own version. Alternatively, you can make your own by combining equal parts poppy seeds, sesame seeds, dried garlic, dried onion, and salt.

→ Can I make this salad ahead of time for meal prep?

This salad is perfect for meal prep! In fact, allowing it to marinate overnight enhances the flavors. For best results when prepping several days ahead, consider adding the cucumber just before serving to maintain its crunch.

→ What can I serve with this bean salad?

This versatile salad pairs beautifully with grilled proteins like chicken or fish, works as a side for sandwiches, or can be served atop mixed greens for a complete meal. It also makes an excellent addition to Mediterranean-inspired platters with hummus and pita.