Are you team dense bean salad? This lady is! 🙋🏻‍♀️ They’re perfect for meal prepping lunch because the flavor only gets better the longer they sit and absorb the dressing. I like to toss in an entire bundle of kale, thinly sliced, to make the salad -even more- veggie-packed. This is also a fantastic option for cleaning out the fridge and all those random half containers of odds and ends (olives, sun-dried tomatoes, etc.) needing to be used up. Here’s everything I used this week: For the Salad Dressing: ▢ Extra virgin olive oil ▢ Red wine vinegar ▢ Dijon mustard ▢ Kosher salt ▢ Freshly ground black pepper For the Salad: ▢ 1 can of chickpeas (drained, rinsed, and mashed) ▢ 1 can of cannellini beans (drained and rinsed) ▢ Shallot, thinly sliced ▢ Grilled chicken ▢ Chopped cucumber ▢ Kalamata olives ▢ Sun-dried tomatoes ▢ Scallions ▢ Dill ▢ Avocado ▢ Kale leaves, thinly sliced I’ve got tons of homemade salad dressings on my website, feel free to search and use the one that looks best...