When life gets hectic, finding an easy, healthy dish that doesn’t compromise on flavor can feel like a challenge. Enter this everything bagel salad, a Mediterranean-inspired recipe that combines pantry staples and fresh ingredients into a quick, satisfying meal.
Whether you’re short on time or just craving something light yet filling, this salad is the perfect answer.
Why This Salad Is Perfect for Busy Days
This recipe is designed for simplicity without sacrificing taste. By using an everything bagel as the base, this dish transforms an everyday breakfast item into a delightful salad crouton substitute.
The addition of white beans and pesto makes it both hearty and nutrient-packed, giving you the energy boost you need to power through your day. It’s the kind of food you can whip up in 15 minutes while still feeling like you’ve created something gourmet.
Key Ingredients That Make It Shine
The magic of this recipe lies in its thoughtful combination of ingredients. The everything bagel brings a savory, crunchy twist, while the cannellini beans add a creamy texture and plant-based protein. The pesto ties everything together with its vibrant, herby notes.
To elevate this dish even further, baby arugula adds a peppery bite, and freshly shaved Parmesan lends a hint of indulgence. Every bite is a perfect balance of textures and flavors, making this salad a standout recipe in your collection.
Tips for Customizing Your Salad
One of the best things about this everything bagel salad is how versatile it is. Here are some ideas to make it suit your needs:
- Make it vegan: Swap the Parmesan for a dairy-free cheese or nutritional yeast and use vegan pesto.
- Go gluten-free: Use a gluten-free bagel to ensure everyone at the table can enjoy it.
- Add protein: Toss in grilled chicken, salmon, or a handful of chickpeas for an extra protein boost.
- Switch up the greens: If arugula isn’t your favorite, substitute spinach, kale, or even romaine for a milder flavor.
Perfect for Meal Prep or Last-Minute Meals
This recipe is ideal for meal prep. You can toast the bagel pieces and store them in an airtight container, while the salad ingredients can be prepped and kept separately.
When you’re ready to eat, just toss everything together with the pesto and enjoy a quick, fresh meal.
Alternatively, if you’re in need of a last-minute dish for a gathering or lunch, this recipe is a crowd-pleaser. It’s easy to double or triple, making it a fantastic addition to potlucks or picnics.
Why You’ll Love This Easy Recipe
This everything bagel salad combines everything you love about Mediterranean-inspired food: it’s flavorful, nourishing, and effortless to prepare. The best part?
It’s not just a salad—it’s a conversation starter, thanks to its unique combination of familiar and unexpected ingredients.
Whether you’re a seasoned cook or a beginner, this recipe is guaranteed to become a staple in your rotation.
So grab that bagel you’ve been saving, a jar of pesto, and your favorite greens, and enjoy this quick and easy recipe today!
Note: Here is the Easy Lemon Basil Pesto Recipe.
Easy Everything Bagel Salad Recipe with White Beans and Pesto
Equipment
- Large skillet
- Medium mixing bowl
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 everything bagel roughly torn
- 1 15-ounce can cannellini beans, drained and rinsed
- ⅓ cup Lemon Basil Pesto store-bought or homemade
- 1 tablespoon white wine vinegar
- Juice of 1 lemon
- Flaky sea salt
- Crushed red pepper flakes
- 6 cups baby arugula
- ¼ cup freshly shaved Parmesan cheese
- 1 tablespoon everything bagel spice store-bought or homemade
Instructions
- Prepare the Bagel Croutons: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the torn bagel pieces. Stir and cook them for about 5 minutes, or until they become golden brown and crisp. Remove from the heat and set aside to cool slightly.
- Mix the Salad Base: In a medium bowl, combine the drained and rinsed cannellini beans with the pesto, the remaining 1 tablespoon of olive oil, white wine vinegar, and freshly squeezed lemon juice. Season with a pinch of flaky sea salt and a sprinkle of crushed red pepper flakes. Stir until everything is evenly coated.
- Combine the Ingredients: Add the baby arugula, shaved Parmesan, and everything bagel spice to the bean mixture. Toss gently to mix the ingredients without crushing the arugula leaves.
- Serve the Salad: Divide the salad into four individual bowls or plates. Top each serving with the crispy bagel croutons and enjoy immediately.
Notes
- Substitutions: If you don’t have an everything bagel, substitute with a plain bagel or a crusty baguette. Adjust the seasoning with bagel spice to compensate.
- Storage: This salad is best served fresh, but leftovers can be stored in an airtight container in the fridge for up to one day. Toasted bagel croutons should be stored separately to avoid sogginess.
- Customization: Add protein like grilled chicken or tofu for a heartier meal.
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Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.