• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Desserts
  • Home
  • Recipe Index
  • Vegan Recipes
    • Vegan Cake and Desserts
    • Vegan Dinner
    • Vegan Breakfast
    • Vegan Guides
  • Cookbook
    • About My Cookbook
    • Buy Veggie Desserts + Cakes
  • About Me
    • About Me
    • Contact
    • Work With Me
    • Press
    • Newsletter
  • Subscribe
  • Instagram Posts
menu icon
go to homepage
  • Vegetarian Recipes
  • Vegan Recipes
  • Subscribe
  • Contact
  • About Me
  • Cookbook
subscribe
search icon
Homepage link
  • Vegetarian Recipes
  • Vegan Recipes
  • Subscribe
  • Contact
  • About Me
  • Cookbook
×
Home » Recipes » Salads

Broad Bean Salad

Published: Aug 15, 2022 · Modified: Apr 25, 2024 by Kate Hackworthy · 5 Comments

Jump to Recipe Print Recipe
Dish of salad, with text: Fava Bean, Feta, Zucchini, Salad.
Dish of salad, with text: How to Make Broad Bean Salad.

This Broad Bean Salad is perfect for enjoying the spring and summer months! Broad beans, also known as fava beans, are paired with crunchy vegetables and feta, then tossed in a homemade mint vinaigrette. This salad is perfect as a side dish or a main course.

Bowl of broad bean salad on a tabe.
Broad Bean Salad

This Broad Bean Salad is full of veggies, wonderful texture and layers of flavor! The taste of summertime.

Broad beans, also known as fava beans, are a great source of protein and fiber. They have a nutty flavor and a crunchy texture, and this salad is a great way to enjoy them!

This salad gets its crunch from the vegetables but also coming from the beans themselves.

The fava beans are cooked until they are tender but still have a bite to them. This gives the salad a great texture and flavor.

The homemade mint vinaigrette is the perfect finishing touch to this salad. The mint adds a refreshing flavor and ties all of the ingredients together.

Serve this salad for lunch or dinner with a protein side, or bring the fresh flavor to a picnic or potluck!

If you're new to the flavor of broad beans and wondering what to make with them, this refreshing veggie salad is a great way to enjoy them!

You'll love these other great salad recipes, such as Kohlrabi Salad, Butternut Squash Salad, Tomato Onion Salad, or Roasted Red Kuri Squash Salad.

Jump to:
  • Why You'll Love This Recipe
  • Ingredients
  • Instructions
  • Top tips
  • Serving Suggestions
  • Variations
  • Storage
  • FAQs
  • More Broad Bean Recipes
  • 📖 Recipe
  • 💬 Comments

Why You'll Love This Recipe

It uses fresh vegetables that are in season in the spring and summer.

The mint vinaigrette is refreshing and easy to assemble.

This healthy bean salad is packed with fiber and nutrients.

A great way to introduce someone to broad beans!

Ingredients

  • Broad Beans - You can use fresh broad beans or get them frozen. Find them in the international aisle of your grocery store.
  • Zucchini - This summer veggie adds bulk and texture to the salad.
  • Lettuce - Adds texture to the salad along with a refreshing crunch.
  • Sun Dried Tomatoes - Gives the salad a pop of bright red color along with acidity and sweetness.
  • Red Onion - Adds a mild onion flavor to the salad that pairs well with the rest of the vegetables.
  • Crumbled Feta - This Greek cheese adds a contrasting salty and tangy flavor to the dish.
  • Fresh Mint - Adds refreshing mint flavor to the dish that compliments the mint dressing.
  • Pumpkin Seeds - Adds a nutty taste and crunch to the salad.

For the mint vinaigrette:

  • Extra Virgin Olive Oil - Makes up the base of the dressing adding a rich flavor and helps the ingredients bind together.
  • Garlic Cloves - Gives the dressing a bold garlic flavor.
  • Fresh Mint - Adds fresh garden mint flavor to the dressing that compliments the salad.
  • Lime Juice - Gives the dressing a fresh citrus acidity and natural lime flavor.
  • Caster Sugar - Sweetens up the dressing.
  • Salt and Pepper - Used to taste, these seasonings balance and enhance the dressing.

Please see the recipe card below for quantities.

Instructions

Wondering how to make this Broad Bean Salad recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.

Prepping broad beans by squeezing out of the skins.

Prepare the broad beans: Add the broad beans to a pan of boiling water and boil for 3 minutes. Drain and run under cold water, then pour the broad beans into a bowl of iced water. Pinch them to pop the bright green broad beans out of their thick shells. Discard the shells. Skip this step if you are using frozen or canned broad beans.

Chopping ingredients.

Prepare the vegetables: Wash and cut your zucchini into round shapes about ¼ inch thick. Add them to the salad raw or add a light coating of oil and grill them to add a charred look and taste. Chop the lettuce and thinly slice the red onion.

Whisking mint vinaigrette.

Prepare the mint vinaigrette: Add all of the salad dressing ingredients to a large bowl and whisk to combine. Alternatively, add them all to a mason jar, add the lid and shake until the dressing is mixed.

Close up of salad in a bowl.

Assemble the fava bean salad: Layer the zucchini, broad beans, sun-dried tomatoes, onion, mint, feta, and pumpkin seeds on a serving dish. Drizzle with dressing and add more to taste. Enjoy!

Top tips

Broad beans come prepared in different ways. Choose the ones that fit your needs the best. You can find them fresh, frozen, or canned.

If using fresh broad beans, be sure to cook them until tender but still have a bite to them. This will give the salad a great texture and flavor.

If you decide to grill the zucchini, ensure it's cooled before adding it to the salad, as it can make the lettuce wilt.

If you want to make this dish ahead of time, prepare all of the ingredients and store them in separate containers in the fridge. Assemble the salad when you're ready to serve.

Serving Suggestions

Toast up some Yeast Free Naan and serve on the side for a perfect pairing.

Make it spicy by drizzling a serving of homemade Chili Garlic Oil on top.

Top the salad with oven Roasted Zucchini to add more flavor and texture.

Pair with a bowl of Cream of Spinach Soup for a hearty lunch.

Serve it as an appetizer or side dish with this creamy Tuscan Tortellini Pasta or hearty Stuffed Peppers.

Variations

You can use any type of lettuce you like or have on hand for this broad bean salad recipe, including green leaf lettuce, red leaf lettuce, or Romaine lettuce.

If you don't have feta cheese, you can use goat cheese, grilled halloumi, or ricotta salata instead.

Make it a meal by adding vegetarian protein, including cooked tofu, tempeh, or hard-boiled eggs.

Add chopped fruit to the salad like diced apples, pears, or grapes to add a contrasting sweet flavor.

Storage

This salad is best served immediately as the dressing will wilt the ingredients over time. Store the salad without the dressing in a separate airtight container if possible.

The salad ingredients will last up to 3 days in the fridge. The mint dressing will stay good for up to a week in the fridge.

Freezing is not recommended.

Table with a bowl of salad.

FAQs

What do broad beans taste like?

Broad beans (aka fava beans) have a nutty flavor and a firm texture. They add protein and fiber to any recipe you use them in.

Can I use frozen broad beans?

Yes! You can use frozen broad beans in this recipe. Just be sure to thaw them before adding them to the salad. De-pod them if necessary.

Can you eat broad beans straight from the pod?

You can, but if they're older, they are often quite tough. It's best to blanch them before adding them to any recipe to remove the tough outer skin.

More Broad Bean Recipes

Broad Bean Bruschetta
Easy Broad Bean Risotto
Broad Bean Fritatta
Broad Bean Stew

📖 Recipe

Bowl of broad bean salad on a table.

Broad Bean Salad

Kate Hackworthy | Veggie Desserts
In this Broad Bean Salad, broad beans (fava beans), are paired with crunchy vegetables and feta then tossed in a homemade mint vinaigrette.
5 from 9 votes
Print Recipe Pin Recipe
Prevent your screen from going dark
SaveSaved!
Prep Time 15 minutes mins
Cook Time 3 minutes mins
Total Time 18 minutes mins
Course Appetizer, Salad, Side Dish
Cuisine American
Servings 4
Calories 273 kcal

Ingredients
 

  • 2 cups broad beans (fava beans) 250g, fresh podded or frozen
  • 2 zucchini medium
  • 2 cups lettuce leaves
  • 2 tablespoons sun dried tomatoes (from a jar), chopped into small pieces
  • ¼ red onion finely sliced
  • 3 tablespoons feta crumbled
  • 1 tablespoon fresh mint chopped
  • 1 tablespoon pumpkin seeds

For the mint dressing

  • 3 tablespoons extra virgin olive oil
  • 2 garlic cloves minced
  • 2 tablespoons fresh mint finely chopped
  • 1 tablespoon lime juice
  • ½ teaspoon sugar superfine caster
  • 1 pinch salt and pepper

Instructions
 

  • Add the broad beans to a pan of boiling water and boil for 3 minutes. Drain and run under cold water, then pour the broad beans into a bowl of iced water. Pinch them to pop the bright green broad beans out of their thick shells. Discard the shells.
  • Slice the zucchini into rounds about ¼-inch thick. You can use them raw, or rub them with a little oil and lightly char them on a griddle pan.
  • For the mint vinaigrette, add all ingredients to a small bowl and whisk to combine (or add to a lidded jar and shake).
  • Pile a serving plate with the zucchini, broad beans, sun dried tomatoes, onion, mint, feta,and pumpkin seeds, then drizzle with a little of the dressing. If desired, add more dressing.

Notes

Broad beans come prepared in different ways. Choose the ones that fit your needs the best. You can find them fresh, frozen, or canned.
If using fresh broad beans, be sure to cook them until tender but still have a bite to them. This will give the salad a great texture and flavor.
If you decide to grill the zucchini, ensure it's cooled before adding it to the salad, as it can make the lettuce wilt.
If you want to make this dish ahead of time, prepare all of the ingredients and store them in separate containers in the fridge. Assemble the salad when you're ready to serve.

Nutrition

Calories: 273kcalCarbohydrates: 25gProtein: 11gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.003gCholesterol: 11mgSodium: 176mgPotassium: 690mgFiber: 7gSugar: 7gVitamin A: 627IUVitamin C: 23mgCalcium: 134mgIron: 3mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

More Salad Recipes

  • Wooden table with a jar of maple dijon dressing in front of a bowl of salad.
    Maple Dijon Dressing
  • Looking down at a table with a serving dish of roasted beetroot and sweet potato salad with couscous.
    Roasted Beetroot Sweet Potato Salad
  • A wooden table with a bowl of roasted vegetable quinoa salad, with parsley and sliced lemons scattered around.
    Roasted Vegetable Quinoa Salad
  • A wooden table with a dish of brussels sprout slaw, with a dish of pepper, two spring onions and some sprouts around it.
    Brussels Sprout Slaw
  • Tweet
  • Share
  • Email

Reader Interactions

Comments

    5 from 9 votes (4 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Michelle

    August 21, 2022 at 7:02 pm

    5 stars
    The mint dressing made the salad amazing! Truly the perfect touch!

    Reply
  2. Tavo

    August 15, 2022 at 5:18 pm

    5 stars
    I really enjoyed this salad for lunch today. It was o excellent and easy to make. I will be using it for meal prep!

    Reply
  3. Andrea

    August 15, 2022 at 5:10 pm

    5 stars
    My kind of veggie packed and flavorful salad. Really loving the mint dressing too.

    Reply
  4. Beth

    August 15, 2022 at 5:07 pm

    5 stars
    I can't wait to try this recipe! I love interesting salads like this that have a ton of flavors and textures.

    Reply
  5. Dana

    August 15, 2022 at 5:02 pm

    5 stars
    This is such an awesome and refreshing salad! I love that it's filling without weighing you down. Will definitely make this again.

    Reply

Primary Sidebar

Kate Hackworthy in the kitchen

Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. Here you'll find vegetarian recipes and vegan recipes celebrating vegetables, from dinner to dessert! If you love vegetables, you've come to the right place. About Me

Collage of press logos.

Popular recipes

  • Stack of naan breads on a plate.
    Easy Naan Bread Recipe (yeast-free)

  • Plate of lentil dahl and rice.
    The BEST Easy Red Lentil Dahl

  • Soup in a bowl with a spoon.
    Easy Lentil Soup

  • Spoonful of sauce on a jar of it.
    Cane's Sauce Recipe (copycat)

Vegetable Cake Recipes

  • A cake and a piece of cake sitting on top of a table.
    Apple Kale Cake with Apple Icing

  • Close up of cut loaf cake.
    Parsnip Loaf Cake

  • Cake on a cake stand with slices missing
    Vanilla Spinach Cake

  • A slice of lemon cucumber cake on a plate.
    Lemon and Cucumber Cake

My cookbook

Veggie Desserts and Cakes Cookbook cover.

Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

Footer

↑ back to top

About

  • About me
  • Contact
  • Work with me
  • Press
  • Veggie Desserts Cookbook

Newsletter

  • Sign Up for newsletter updates

Partner Sites

  • You Say Potatoes

Disclaimers

  • Disclosures & Affiliate Policies
  • Privacy Policy
  • Cookie Policy
  • Accessibility Policy

As an Amazon Associate, I earn from qualifying purchases.

Copyright © 2025 Kate Hackworthy / Veggie Desserts

Rate This Recipe

Your vote:




Let us know what you thought of this recipe:

This recipe worked out perfectly!
The whole family loved this recipe!
Easy and tasty!
I'm sure we'll be making this recipe again and again!

Or write in your own words:

A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.