Speedy Big-Batch Meal Prep: Middle Eastern 3-Bean Salad

Speedy Big-Batch Meal Prep - Middle Eastern 3-Bean Salad - Eat Spin Run Repeat

Hello friends!

Welcome to the 3rd post in my Speedy Big Batch Meal Prep series. It’s been about a month since the last recipe, so in case you’re new and haven’t a clue what I’m talking about, here’s the skinny on what this series is all about:

3 types of beans and mint with lemon

All of the recipes will…

  • be easy to make
  • be gluten free
  • be nutrient dense
  • make enough for 5 servings
  • keep well in the fridge for at least 5 days
  • contain only clean, whole food ingredients
  • include options for vegan and vegetarian diets (if they’re not already suitable)
  • include suggestions for ingredient swaps, plus ideas for making the meal larger in volume, without adding tons of calories

cucumber tomatoes pine nuts and celery

So far we’ve had Lemony Chickpea Tabbouleh Salad and Asian Broccoli Slaw Salad with Peanut Ginger Dressing. This week’s feature also has a bit of eastern flare to it and reminds me of when I used to live in Bahrain.

kidney beans

It’s really common for prepared salads (like the kind sold at your local grocery store) to come coated in a mayo-based sauce or drenched in an oil-heavy dressing. This means you could be in for a whole lot more fat and calories than you anticipated. (For the record, I don’t have anything against fats but too often the kinds used are not the heart-healthy ones.) On the flipside, one thing I love about Middle Eastern salads is that the flavour comes from heaps of fresh herbs, lemon juice, and just a small drizzle of oil.

fresh mint

Like the previous recipes in this series, you’ll be hitting all of your nutritional bases with this one. The beans provide a mixture of plant-based protein and fiber, and the pine nuts are packed with mono-unsaturated fats (the good guys), vitamins, antioxidants, and minerals. And don’t forget all those veggies – plenty of vitamins and minerals to be found in them too!

pine nuts with tomatoes cucumber and celery

This recipe is perfect for making ahead of time, and as you can see in the photos, I’ve bulked it out with lots of mixed greens. Tossing them in boosts the nutrition profile while keeping calories in check, and food psychology-wise, seeing the larger portions can help to make you feel more satisfied. Just be sure to add the greens the day you plan to eat the salad so they don’t go soggy. 🙂

Speedy Big-Batch Meal Prep - Middle Eastern 3-Bean Salad - Eat Spin Run Repeat

Middle Eastern 3-Bean Salad

by Angela Simpson

Prep Time: 15 mins

Cook Time: 0 mins

Ingredients (5 servings)

  • 1 can each (540mL) chickpeas, red kidney beans, and navy beans, rinsed and well drained (or about 2 cups each of these beans, cooked)
  • 1 large seedless cucumber, diced
  • 1 1/2 cups halved cherry tomatoes
  • 1 loosely packed cup flat leaf parsley
  • 1/2 loosely packed cup fresh mint
  • 1/3 cup pine nuts
  • juice of 1 lemon
  • 1 tbsp extra virgin olive oil
  • sea salt and black pepper, to taste

Speedy Big-Batch Meal Prep - Middle Eastern 3-Bean Salad - Eat Spin Run Repeat


  • Rinse and drain all beans as well as possible.
  • Combine the beans in a large bowl with the remaining ingredients except for the lemon juice, olive oil and seasoning.
  • In a small bowl, whisk together the lemon juice and olive oil. Pour it over the salad and toss to coat well.
  • Season with black pepper, and a little bit of sea salt if needed. Flavours will intensify after the salad has had some time to sit.
  • This salad keeps well refrigerated for up to 5 days.

Click here to print the recipe.

Speedy Big-Batch Meal Prep - Middle Eastern 3-Bean Salad - Eat Spin Run Repeat

If you’re looking to…

  • Amp up the portion size: Toss in unlimited mixed greens before eating, or add even more cucumber, celery and cherry tomatoes. If you do this, add a bit more lemon juice and olive oil.
  • Give it more staying power: Try cooking up a batch of quinoa or millet (both gluten-free whole grains) when you prep the salad at the beginning of the week. These could be kept separate, or mix them right in so that the lemon and herb flavours can soak right in.
  • Use a different protein source: Any blend of beans would work, but if you’re not a fan, try eliminating them and swapping in some baked/grilled chicken or a mild fish like tilapia, cod, or haddock. Portion-wise, about 4 cups of cooked chicken or fish should be enough for a lunch-sized meal.

Speedy Big-Batch Meal Prep - Middle Eastern 3-Bean Salad - Eat Spin Run Repeat

So, tell me…

  • What are YOU having for lunch today?
  • For anyone who raced this weekend, how did you do!? Come on, boast like it’s your job. I raced on Saturday but I’ll have more on that in Friday’s post. 🙂

Last but not least, the winner of my Momentum jewelry giveaway is Shannon! Congrats girl – I’ll be emailing you shortly. For everyone else, the 15% off discount code still works until July 15th. Just enter GGS158 at the checkout on Momentum’s website. Happy shopping!

12 thoughts on “Speedy Big-Batch Meal Prep: Middle Eastern 3-Bean Salad

  1. Lunch was leftover Immunity Tomato Sauce on Zucchini Noodles Yummmmm!
    My race on Sunday was AWESOME….I shaved a minute off my TYS10k time (even with the LARGE amount of people) and the slow down for a firetruck.
    The whole race for me felt good.
    My legs felt good, my breath was in check, I was happy.
    It was such a beauty day that I decided to run another 10k when I got home.
    It was a day full of being lost in the memories of the greatest woman I have ever known!
    My mom…

  2. Holy yum. I love that this is fast and makes a lot of servings (my kind of meal for sure!)

    Can’t wait for the race recap, lady! 🙂

  3. Definitely want to try this but will be using dry beans instead. I have given up canned and processed foods except in extreme circumstances. I am able to keep the chemicals and preservatives to a bare minimum this way and I find that the foods have a much better flavor and texture than their over processed counterparts. I like having the option of adding lean animal or fish based proteins when needed. I can do without meat for a much longer period of time than my wonderful Hubster! He has struggled with the reduction of animal proteins in his diet! He enjoys the health benefits but definitely struggles with the absence of meat. Can’t wait to investigate more of the wonderful recipes and ideas here! Kudos!

    1. Good for you for opting for the dry beans Launi! I prefer to do that when I can as well due to the BPA in cans. I know there are some brands that claim not to have it but I’ve found them to be a bit more pricey and dry beans are super cheap in comparison! I’m wondering if perhaps you could help your husband transition to a diet with fewer animal products by introducing more ‘meat’ plant-based protein sources like lentils or grated tempeh? I made these wraps with grated tempeh and lentils, and the texture is similar to ground meat. Another strategy might be to try some chili recipes that use a mix of ground meat and beans, and over time use a larger ratio of beans to meat. Thanks for your comment and I’m so glad you stopped by!

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