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Lemony Bean Salad with Roasted Broccoli (Vegan)

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
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Ingredients

Roasted Broccoli

  • 1 bunch broccoli (2 stems)
  • 1 ½ tablespoons olive oil
  • 1 teaspoon garlic powder
  • salt and pepper, to taste

Lemony Nutritional Yeast Dressing

  • 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

Salad Assembly

  • 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

Instructions

Cut and roast the broccoli.

  • Preheat the oven to 400°F and line a baking sheet with parchment.
  • Chop the broccoli into florets and also dice up the stems into 1-inch pieces (I trim the tough outer part first). Transfer broccoli pieces to the baking sheet and drizzle with the 1 ½ tablespoons olive oil. Season with the garlic powder, salt, and pepper and then toss to coat. Spread the broccoli out and roast in the oven until tender and slightly browned, about 20 minutes.

While broccoli is roasting, make the dressing.

  • In a sealable jar, combine the lemon zest, lemon juice, garlic, Worcestershire, maple syrup, salt, pepper, nutritional yeast, olive oil, and water. Close the lid and shake to combine. The dressing should taste quite intense and it will be on the thick side. Set aside.

Assemble the salad.

  • Once cool enough to handle, chop the broccoli roughly and transfer to a large bowl.
  • To the large bowl, add the romano beans, navy beans, red onion, parsley, vegan feta (if using), and all of the lemony dressing. Season with salt and pepper, and toss to combine.
  • Finish the salad by grating some extra lemon zest on top and grinding a bit more black pepper. Serve!

Recipe Notes

  • There is no substitute for nutritional yeast in the dressing. If you don't like nutritional yeast, this may not be the salad for you.
  • Subbing one of the cans of beans for chickpeas works great! 
  • For vegan feta, I like Farm Boy’s store brand the most. Naksika’s Garden and Violife are also good (but don’t crumble as well).
A hearty lemony bean salad with roasted broccoli and a savory nutritional yeast dressing that gets better the longer it sits. Two types of beans, optional vegan feta, and ready in about 30 minutes. Great for meal prep and even better the next day.