Step 1

Blend up the sun-dried tomato vinaigrette. Other really delicious options for this salad are white balsamic vinaigrette, parmesan vinaigrette or jalapeño lime vinaigrette.

Step 2

In a large bowl add chickpeas, cannellini beans, tomatoes, peppers, cucumber, red onion, chicken, salami, cheeses and parsley. Add ¾ of the dressing and toss everything to combine. I like to serve with an extra dollop of dressing and some fresh parsley or basil.

Step 3

Store in airtight containers for up to 6 days. Excuse me while I go have a bowl of dense bean salad for lunch because it’s already prepped and ready to go in my fridge!!