Turkish White Bean Piyaz With Creamy Tahini Dressing

Quick Recipe Version (TL;DR)

• Yield: 4 servings (as a main) or 6 servings (as a side)
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes

Quick Ingredients

• 3 large eggs
• 2 cans (15 oz / 425 g each) white beans, drained and rinsed
• 1 small red onion, thinly sliced
• 1 cup (about 30 g) flat-leaf parsley, chopped
• 1–2 tbsp red wine vinegar or lemon juice (for onions)
• 1 tsp ground sumac (optional but classic)
• 1/4 cup (60 g) tahini
• 3 tbsp freshly squeezed lemon juice
• 2 tbsp extra-virgin olive oil
• 1 small garlic clove, minced
• 2–4 tbsp cold water (to thin dressing)
• 3/4 tsp fine sea salt, plus more to taste
• 1/4 tsp ground cumin
• Freshly ground black pepper

Do This

• 1. Boil eggs in gently simmering water for 9–10 minutes; cool in ice water, then peel and quarter.
• 2. Thinly slice red onion; toss with 1–2 tbsp vinegar or lemon juice and a pinch of salt. Let sit 10 minutes.
• 3. Whisk tahini, lemon juice, olive oil, garlic, cumin, 3/4 tsp salt, and 2 tbsp water until creamy; add more water to reach pourable consistency.
• 4. In a large bowl, combine beans, onions (with their juices), chopped parsley, and sumac; season with pepper.
• 5. Pour dressing over bean mixture; toss gently until everything is coated and beans are glossy.
• 6. Top with egg quarters, a drizzle of olive oil, extra sumac or parsley, adjust seasoning, and serve warm or at room temperature.

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Why You’ll Love This Recipe

• Protein-packed and satisfying thanks to beans, tahini, and eggs, yet still light and refreshing.
• Comes together in under 30 minutes with mostly pantry ingredients.
• Perfect make-ahead salad: the flavors deepen as it sits, ideal for lunches and picnics.
• A classic Turkish-style piyaz with a creamy tahini twist that feels both comforting and fresh.

Grocery List

• Produce: 1 small red onion, 1 small garlic clove, 1 large bunch flat-leaf parsley, 3–4 lemons (for juice), optional fresh herbs (dill, mint), optional cherry tomatoes.
• Dairy: None required.
• Pantry: 2 cans white beans (cannellini, navy, or Great Northern), tahini, extra-virgin olive oil, red wine vinegar (or extra lemons), fine sea salt, black pepper, ground cumin, sumac (optional), Aleppo pepper or red pepper flakes (optional).

Full Ingredients

For the Salad

• 3 large eggs
• 2 cans (15 oz / 425 g each) white beans (cannellini, navy, or Great Northern), drained and rinsed well
• 1 small red onion, very thinly sliced (about 3/4 cup packed)
• 1 cup (about 30 g) flat-leaf parsley leaves, roughly chopped
• 1–2 tbsp red wine vinegar or freshly squeezed lemon juice (to soften the onions)
• 1 tsp ground sumac (optional but traditional and highly recommended)
• 1–2 tbsp extra-virgin olive oil, for finishing
• Freshly ground black pepper, to taste

For the Tahini–Lemon Dressing

• 1/4 cup (60 g) tahini (well-stirred)
• 3 tbsp freshly squeezed lemon juice (about 1–1 1/2 lemons)
• 2 tbsp extra-virgin olive oil
• 1 small garlic clove, very finely minced or grated
• 1/4 tsp ground cumin
• 3/4 tsp fine sea salt, plus more to taste
• 2–4 tbsp cold water, as needed to thin the dressing
• Small pinch sugar or honey (optional, to balance the lemon)
• Freshly ground black pepper, to taste

Optional Garnishes & Sides

• Extra sumac or Aleppo pepper flakes, for sprinkling
• Additional chopped parsley or fresh dill
• Cherry tomatoes, halved
• Warm pita bread or crusty bread, for serving

Step-by-Step Instructions

Step 1: Boil and cool the eggs

Place the eggs in a small saucepan in a single layer and cover with cold water by about 1 inch (2.5 cm). Set the pan over medium-high heat and bring to a gentle boil. Once the water reaches a steady boil, reduce the heat slightly to maintain a strong simmer and cook for 9–10 minutes for firm yolks that are still tender and not chalky.

While the eggs cook, prepare a bowl of ice water. When the time is up, transfer the eggs immediately to the ice bath and let them cool for at least 5 minutes. This stops the cooking, keeps the yolks bright, and makes peeling easier. Once cooled, peel the eggs and set them aside. Just before serving, cut each egg into quarters lengthwise.

Step 2: Prep and mellow the onions

While the eggs cook and cool, thinly slice the red onion. Aim for very fine half-moons so the onion blends gently into the salad instead of dominating it.

Place the sliced onion in a medium bowl. Add 1–2 tablespoons of red wine vinegar or lemon juice and a small pinch of salt. Toss well with your fingers to separate the slices and coat them in the acid. Let the onions sit for at least 10 minutes. This brief soak softens their bite, seasons them, and adds a bright tang that will flavor the whole salad.

Step 3: Make the tahini–lemon dressing

In a small mixing bowl, whisk together the tahini, 3 tablespoons lemon juice, 2 tablespoons olive oil, minced garlic, ground cumin, 3/4 teaspoon salt, a grind or two of black pepper, and a tiny pinch of sugar or honey if using.

The mixture will likely seize and thicken at first; this is normal. Whisk in 2 tablespoons of cold water, a little at a time, until the dressing becomes smooth, creamy, and pourable. You may need up to 4 tablespoons water total, depending on the thickness of your tahini. Taste and adjust: add more salt or lemon juice if needed. The dressing should be bright, nutty, and well-seasoned so it can flavor all the beans.

Step 4: Season the beans and herbs

Drain and rinse the canned white beans under cold running water until they no longer appear foamy. Let them drain very well so the salad does not become watery. If you have time, gently pat them dry with a clean kitchen towel or paper towel.

In a large salad bowl, combine the drained beans, chopped parsley, and the marinated onions along with any liquid left in their bowl. Add 1 teaspoon ground sumac if using, plus a good grind of black pepper. Gently toss to distribute the onions and herbs evenly through the beans without crushing them.

Step 5: Dress the salad

Give the tahini dressing a quick stir. Pour most of it over the bean mixture, reserving a few tablespoons to drizzle on top at the end. Using a large spoon or spatula, fold the beans, onions, and parsley with the dressing until everything is evenly coated and the beans look glossy and creamy.

Taste a few beans. If the salad tastes flat, add a pinch more salt, an extra squeeze of lemon, or a splash of olive oil. If the salad seems too thick or dry, drizzle in a tablespoon or two of water to loosen the dressing and toss again.

Step 6: Add the eggs and final touches

Arrange the egg quarters over the dressed bean salad. You can tuck them into the salad or create a ring around the edge of the bowl. Drizzle the reserved tahini dressing over the top and finish with 1–2 tablespoons of olive oil for a beautiful sheen.

Sprinkle with a little extra sumac or Aleppo pepper flakes, more chopped parsley, and freshly ground black pepper. If you like, scatter a few halved cherry tomatoes around for color and freshness.

Step 7: Taste, rest, and serve

Give the salad one last taste, seasoning with extra salt or lemon as needed. For the best flavor, let the piyaz sit at room temperature for 10–15 minutes to allow the beans to absorb the dressing.

Serve slightly warm or at room temperature with warm pita or crusty bread. This salad can also be chilled and enjoyed cold; simply remove it from the refrigerator 15–20 minutes before serving to take off the chill and wake up the flavors.

Pro Tips

• Rinse beans very well: This removes the canning liquid, which can be starchy and dull-tasting, and helps the dressing cling better.
• Thinly slice the onion: The finer the slices, the better they soften in the vinegar and the more delicately they weave through the salad.
• Control tahini thickness: Add water gradually to the dressing until it is just pourable. A too-thick dressing will clump; a too-thin one will not coat the beans well.
• Do not overmix: Fold the salad gently to avoid smashing the beans; you want them mostly whole with a few lightly broken for creaminess.
• Make it ahead for deeper flavor: The bean mixture (without eggs) tastes even better after a few hours in the fridge as the flavors meld.

Variations

• Spicier piyaz: Add 1/2–1 teaspoon Aleppo pepper or red pepper flakes to the beans or sprinkle on top with the sumac for a gentle, smoky heat.
• Tomato-rich version: Fold in 1 cup halved cherry tomatoes or chopped ripe tomatoes for a juicier, more summery salad.
• Vegan piyaz: Simply omit the eggs. You can add extra beans, grilled vegetables, or toasted walnuts for more substance.

Storage & Make-Ahead

Store the dressed bean salad (without the eggs) in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time. If the salad thickens or seems a bit dry after chilling, loosen it with a splash of water, lemon juice, or olive oil before serving, then adjust the salt. Hard-boiled eggs are best added just before serving; store peeled eggs separately in the fridge for up to 3 days. Leftover salad with eggs already mixed in is safe to eat within 2 days but the eggs may become slightly rubbery. This recipe is excellent for meal prep: make the beans and dressing in advance, then add fresh herbs and eggs on the day you serve.

Nutrition (per serving)

Approximate values for 1 of 4 main-dish servings: about 420 calories; 17 g protein; 26 g fat; 30 g carbohydrates; 8 g fiber; 3 g sugars; 540 mg sodium (will vary based on your salt, beans, and exact ingredients). For smaller side-dish portions, these values will be lower.