Lemony Bean Salad with Roasted Broccoli

Name: Lemony Bean Salad with Roasted Broccoli (Vegan)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 bunch broccoli (2 stems); 1 ½ tablespoons olive oil; 1 teaspoon garlic powder; salt and pepper, to taste; 2 teaspoons lemon zest; 2 ½ tablespoons lemon juice; 1 clove garlic, finely minced with a Microplane; 2 teaspoons vegan Worcestershire sauce; 1 ½ tablespoons maple syrup; salt and pepper, to taste; 6 tablespoons nutritional yeast; 6 tablespoons olive oil; 3 tablespoons water; 1 19-oz can (540 ml) romano beans, drained and rinsed; 1 19-oz can (540 ml) navy beans, drained and rinsed; ½ small red onion, small dice; ¾ cup parsley leaves, chopped; ⅓ cup crumbled vegan feta cheese, optional; salt and pepper, to taste; extra lemon zest

Created by Laura Wright — Published 10/06/2026

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This lemony bean salad with roasted broccoli is hearty, bright, and packed with flavor from a nutritional yeast and lemon dressing. Ready in about 30 minutes and gets better as it sits.

A close-up overhead shot of a finished lemony bean salad in a cream and green speckled bowl, with a wooden spoon resting inside. Navy beans and romano beans are visible throughout, mixed with chopped roasted broccoli, fresh parsley, crumbled vegan feta, and small purple chive blossoms as garnish.

This is the kind of salad that earns a permanent spot in the meal prep rotation because it tastes even better after a little marinating time. It features romano beans, navy beans, chopped roasted broccoli, and a lemony nutritional yeast dressing that is punchy, sweet, and savory all at the same time. Serve this lemony bean salad alongside grilled tempeh for a complete and satisfying vegan spread.

A flat-lay of all the raw recipe ingredients on a dark wood surface: a head of broccoli, a bowl of nutritional yeast, a bowl of navy beans, a halved red onion, olive oil, a small bowl of vegan Worcestershire sauce, a garlic clove, a lemon, fresh flat-leaf parsley, a second small bowl of maple syrup, and a bowl of romano beans.

An overhead shot of raw broccoli florets and diced broccoli stems in a clear glass bowl, tossed with garlic powder, olive oil, salt, and black pepper before roasting, with a silver spoon resting inside.

An overhead close-up of roasted broccoli florets and diced broccoli stems spread across a parchment-lined baking sheet, golden and caramelized at the edges with seasoning visible.

The dressing is the reason you’ll make this salad again and again. Nutritional yeast gives it an intensely savory, umami-ish depth that pairs beautifully with the bright lemon and a touch of maple syrup for tangy-sweet balance. I make it in a jar and just shake it together. No blender required. Fair warning: this one really is for the lovers of nutritional yeast. The dressing tastes almost too intense on its own, but that’s exactly the point. Such a large volume of beans needs a little zest and oomph!

Roasting the broccoli rather than using it raw is worth the extra step. Twenty minutes at 400 degrees gives you slightly golden, tender florets with crisp edges that absorb the dressing in a way raw broccoli just can’t. Don’t skip the stems either. Diced up and roasted alongside the florets, they are tender and perfect in this salad.

I love using romano beans in this salad specifically. They are big, plush, and have a slightly nutty flavor that holds up beautifully against the bold dressing. If you’ve never cooked with them before, this is a great, simple introduction. Navy beans round things out with a softer, creamier texture for a nice contrast.

The vegan feta crumbled on top is optional but highly recommended. It adds a salty, briny finish that takes this from a good bean salad to a really great one. My current favorite is the Farm Boy store brand. It crumbles well and has a bit of tang.

A close-up of a small glass jar on a wood surface holding the unmixed dressing ingredients — olive oil, lemon juice, nutritional yeast, and black pepper — with a halved lemon visible to the right.

An overhead shot of the finished nutritional yeast dressing in an open glass jar, smooth and golden-orange in color, with the jar lid resting beside it on a dark wood surface.

An overhead flat-lay of the salad components arranged in the green-speckled bowl before mixing: roasted broccoli florets, finely diced red onion, crumbled vegan feta, navy beans, romano beans, and chopped fresh parsley.