Crispy Prosciutto & Herb White Bean Salad
Briny, herby, crunchy, and honestly kind of addictive. This salad is everything I want on a summer lunch plate or tossed over greens for dinner.
Serves: 4
Assemble Time: 10 min, Cook Time: 7 min, Assemble Time: 5 min
~14g Protein | ~230 Calories per Serving | Gluten-Free | Dairy-Free
A satisfying meal or side that doesn't leave me dead on the counch after dinner.
This Crispy Prosciutto & Herb White Bean Salad is everything I want in a quick lunch or low-lift dinner—salty, herby, briny, and crunchy in all the right places. Tossed with creamy white beans, fresh herbs, olives, and just enough heat, this salad feels substantial but still fresh. The prosciutto crisps up in the oven like salty little chips, and the whole thing holds up beautifully for meal prep. It’s gluten-free, protein-packed, and honestly… kind of addicting. Perfect for meal prep or just scooping straight from the bowl on a hot afternoon.
Why Make These Yourself?
You can also riff on it with what you have — swap in different beans, skip the prosciutto for a vegetarian version, or toss in feta or canned tuna for extra protein. This salad comes together in under 20 minutes, no oven required, no fussy prep, and zero sad desk lunch energy. It’s crunchy, herby, creamy, and salty in all the right ways — and it tastes even better after a night in the fridge.
Why I Make These at Home (And Probably Always Will):
I don't know about anyone else, but I rush home after work to eat (I should probably pack more snacks but...) and I want something that leaves me full but not so heavy I’m glued to the couch, and not hungry in the morning but also not starving when I wake up. It's a fine line to walk.
This salad hits that sweet spot perfectly — filling, flavorful, and satisfying without the food coma. Honestly, it’s become my go-to for those “feed me now” evenings.
It also happens to be one of those low-effort, high-reward meals that you can throw together in under 20 minutes. Everything comes from the pantry or a quick farmers market haul, and the whole thing is surprisingly affordable considering how satisfying it is. It’s protein-packed, naturally gluten-free, and easy to portion out for lunches during the week—though I usually end up going back for “just one more bite” straight from the fridge.
Prep Your Veggies & Herbs
Dice the red bell pepper and red onion into small, even pieces so they blend nicely with the beans.
Roughly chop the pickled jalapeños—leave some texture and bite, but nothing too chunky.
Halve or quarter the Calvestrano olives depending on their size.
Chop the fresh cilantro leaves roughly (no need to be too precise here—rustic is perfect).
Having all this ready makes assembly a breeze and keeps your salad bursting with fresh flavor in every bite.
Crisp the Prosciutto:
Heat a dry skillet over medium heat. Once hot, add the torn prosciutto pieces in a single layer.
Cook for 3–5 minutes, flipping occasionally, until the fat renders and the pieces turn deep golden and crisp.
Transfer to a paper towel-lined plate to cool while you prep everything else.
Make the Dressing:
In a small jar or bowl, whisk together the olive brine, olive oil, lemon juice, pepperoncini juice, garlic powder, Italian herb seasoning, salt, and black pepper.
Taste and adjust — it should be bright, salty, and a little tangy with just the right herby kick.
Assemble the Salad:
In a large mixing bowl, combine the chickpeas, white beans, red bell pepper, red onion, olives, jalapeños, and cilantro.
Pour the dressing over the top and toss gently to coat everything evenly.
Finish & Serve:
Just before serving, crumble in the crispy prosciutto and give it a final toss (gently — you want to keep those salty, crunchy bites intact). Serve chilled or at room temp, and enjoy leftovers straight from the fridge.
Tips from My Kitchen
I love adding feta to this dish when I have it on hand. The creaminess is unmatched.
You can prep everything ahead of time, but add the prosciutto just before serving so it stays crisp.
This is great on its own, but also perfect over arugula or tucked into a pita with a swipe of hummus.
I love adding this to other recipes to elevate them. My personal favorite is adding to other salads or adding a leftover protein I have in the fridge.
Storage
This salad keeps really well in the fridge for up to 3 days—just store it in an airtight container.
To keep the prosciutto crispy, I recommend adding it fresh each time you serve (or portion it out separately and sprinkle on top). If you mix it all together ahead of time, the prosciutto will soften, but the salad will still taste amazing. Leftovers taste great cold straight from the fridge or at room temperature.
Dietary Restrictions:
Dairy-Free: This recipe is dairy-free!
Gluten-Free: This recipe is gluten-free!
Vegetarian: Take out the proscuitto and you're good to go!
Instructions
For the Salad
1 (15 oz) can chickpeas, drained and rinsed
1 (15 oz) can white beans (like cannellini or navy), drained and rinsed
1/2 cup Calvestrano olives, pitted and halved, if using canned, save some of the brine
1/3 cup pickled jalapeños, roughly chopped
1 red bell pepper, finely diced
1/4 red onion, finely diced
2 oz prosciutto (about 4–5 slices), torn into pieces
2 tbsp chopped fresh cilantro
For the Dressing
2 tbsp Calvestrano olive brine
2 tbsp olive oil
1 tbsp fresh lemon juice
1 tbsp pickled jalapeño juice
2 tsp garlic powder
1 tablespoon tsp Italian herb seasoning
Salt and black pepper, to taste
** THIS SALAD SOAKS UP SEASONINGS SO TASTE AS YOU GO AND ADD MORE AS NEEDED