kidney bean and chickpea salad w seared tempeh

I’ve always kept a plant-based diet, but making the choice to go full vegan early this year scared me. Not gonna lie.  It wasn’t a total shock to the system to cut out animal protein though, it was more of a mental block to get past.  The trick was to stop thinking about it as a restriction, stop thinking about what I can’t eat and embrace what I could.  Today, dinner was a delicious Kidney Bean and Chickpea Salad with Seared Tempeh… a vegan got-to for busy fall weekdays!  This post was sponsored by S&W Beans and all opinions expressed in my post are my own.

kidney bean and chickpea salad w tempeh

Today was the first hint of the coming fall season.  Summer is my least favorite season here in the desert and nothing makes me happier than today – the morning each year I wake up, walk outside and am met with 70 degrees and a cool breeze.  Palm Springs can be hell or Heaven, depending on the season and we are headed towards Heaven!

When it comes to food trends and traditions, fall is king.  Sometime in September, we all drop our usual menus and start throwing the same things in our carts: sweet potatoes, chili ingredients and everything pumpkin pie spice.  This is my first fall as a full vegan – I’ll let you know how it goes – but at least one of my best pantry friends is also a fall staple – beans.


Beans and legumes are a vegan treasure as they not only are choc full of protein, but also high in fiber, iron and calcium.  They also mimic animal protein pretty well (love me some bean burgers + bean “meat”balls).  Fall also means we’re all really busy.  With the kids back in school, work in high gear, my adventure-loving butt always out on the road and holidays loaming… I’m in favor of easy meals.

kidney bean and chickpea salad

Few ingredients, little cooking and listen – it’s still hot out, so no oven!  A go-to meal in my house is a herbaceous and bright bean salad.  Open up a few cans of high quality beans, mix with oil, vinegar, fresh herbs, lemon, crushed red pepper and you have a vibrant and hearty bean salad.  You can choose any beans you like, just make sure they are quality.  I always use S&W Beans as they have the highest standards in the industry and have been delivering premium quality for over 120 years.  Plus, you can find them just about everywhere.  I typically opt for the 50% less sodium varieties since I’m supposed to limit my salt intake for health reasons.

2 bean salad

A good bean salad stands on its own, but can be made into a legit entrée with the addition of a protein.  I’m keeping mine vegan and adding tempeh which I marinated for a few hours and then quickly seared in a pan with hot oil.  For the non-vegan, cubed chicken or thinly sliced steak would be amazing!  Feta cheese is also a great addition to any bean salad.

kidney bean and garbanzo salad

vegan bean salad

Do you have go-to easy dishes for busy fall weekdays?  Canned beans are certainly a pantry staple and the base of so many convenient, quick and healthy meals for families.  Learn more on the S&W Beans website.  Now through 12/31/2017 S&W Beans is offering $1 off 2 cans of S&W Beans. Print your coupon from the S&W Beans website here!

kidney bean and chickpea salad

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bean salad

kidney bean and chickpea salad w seared tempeh

  • 2 cans S&W Beans Kidney Beans, drained and rinsed
  • 2 cans S&W Beans Garbanzo Beans, drained and rinsed
  • 2 Tbl olive oil
  • 2 Tbl vinegar of choice
  • juice of 1-2 lemons
  • 1/2 cup chopped parsley
  • 1/3 cup chopped mint
  • crushed red pepper flakes, to taste
  • salt and pepper, to taste
  • tempeh, cut into triangles
  • tamari sauce
  • oil for frying
  1. Ahead of time, put tempeh and tamari sauce in a sealed container, place in fridge the marinate.
  2. In a bowl, combine oil, vinegar, lemon juice, parsley, mint, red pepper flakes, salt and pepper.  Add in drained beans and mix to coat beans well.  Cover and set aside.
  3. Heat oil over medium high heat in a skillet.  Pan fry tempeh triangles, flipping and turning when a side becomes seared.
  4. Serve tempeh triangles over bean salad.  Garnish with more red pepper and herbs.

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