Greek-style legume salad

Summer is that time of the year where lots of people let themselves seduced by a variety of salads. Fitness gurus consider them smart choices, as they are light and often associated with words like ‘healthy’ and ‘diet’. But, for some, eating salads might be counterproductive. Since they’re not always filling, it’s easy to get tempted afterwards by an easy-to-grab meal like a slice of pizza. With feta, chickpeas, and red beans, this recipe packed with protein will not only make you feel full, but is a great meal for a healthy lifestyle. You could serve it as a side dish or a main at lunchtime.

INGREDIENTS
Serves 2
*50g dried chickpeas (optional: you can pick those in cans)
*50g dried red beans (optional: you can pick those in cans)
2 Lebanese cucumbers
80g feta cheese, crumbled
Half a handful of parsley, chopped
Salt and pepper to taste
FOR THE VINAIGRETTE
Juice of lime
1 tablespoon of olive oil
½ teaspoon dried oregano
Salt and pepper to taste

STEPS
*If you picked up uncooked chickpeas and red beans
1. Soak the chickpeas and red beans in cold water overnight in two bowls. Cover in several inches of water. Cover both bowls with a clean towel.
2. Drain the water and rinse both sets of beans before cooking.
3. Cook the chickpeas and red beans separately: fill two saucepans with them and add several inches of water. Cover, bring to a boil, then take off the lid and let them cook for 60-90 minutes until desired tenderness.
4. Let the chickpeas and red beans cool down.

NEXT
1. In a large salad bowl, combine all the vinaigrette ingredients.
2. Add the remaining ingredients. Mix well, adjust the seasoning to taste and serve.

Greek-style legume salad

| Most loved, Salads | 0 Comments
About The Author
- Erika is a journalist and the founder of MadlyJuicy. After having worked for major media in Europe, the West Indies and Canada, she finally decided to create MadlyJuicy to inspire career-driven Millennials.

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