Pregnancy Friendly Three Bean Salad with Turmeric-Lemon Vinaigrette
Bright, hearty, and packed with plant-based protein, this three-bean salad is exactly the kind of nourishing meal that feels genuinely satisfying rather than like a compromise. Chickpeas and kidney beans together deliver a serious hit of folate and fiber — two nutrients that matter a lot during pregnancy — while fresh green beans add a satisfying snap and a pop of color. The turmeric-lemon vinaigrette is where things get really interesting: warm spice from ground turmeric and ginger, brightness from fresh lemon juice, and just a touch of raw honey to balance it all out. Turmeric has long been celebrated for its anti-inflammatory properties, and paired with black pepper here, the combination is both intentional and delicious. Everything in the dressing is straightforward and recognizable, so there's no guesswork about what you're putting on your plate. A 30-minute rest in the fridge lets the beans soak up all that flavor, meaning this salad actually gets better as it sits — perfect for making ahead when energy levels aren't always predictable. Serve it cold straight from the bowl or alongside whatever else is on the table; it holds its own either way.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the salad
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 8 oz fresh green beans, trimmed and cut into 1-inch pieces
- ½ red onion, thinly sliced
- ½ cup fresh flat-leaf parsley, roughly chopped
For the vinaigrette
- ¼ cup extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tbsp raw honey
- 2 cloves garlic, finely minced
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp black pepper
- ½ tsp salt
Instructions
- 1
Bring a large pot of salted water to a boil. Add the green beans and cook for 3–4 minutes, until bright green and just tender with a slight snap when bitten. Drain in a colander and immediately rinse under cold running water until cool to the touch.
- 2
In a small bowl, whisk together the olive oil, lemon juice, honey, garlic, turmeric, ginger, black pepper, and salt until the dressing is smooth and uniform in color.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!