People usually don’t like legumes probably due to the undesirable effects of flatulence. However, it is a great source of plant-based protein and vitamin B. Personally, I prefer legumes cooked at home, not the canned ones. I recommend soaking legumes thoroughly in the water at least 1-2 days in advance. Change the water regularly. Thanks to this process you get rid of unwanted substances which cause the flatulence.
This dish can be served as a light lunch or as an appetizer. The combination of fresh parsley, mint, and lemon gives the salad a clear Mediterranean vibe and is, therefore, suitable for hot summer days. You can also add bulgur or quinoa to the salad. I usually serve it with roasted bread.
- approx 2-3 cups red kidney beans (or 2 cans; rinsed and dried off)
- approx 1,5 cup chickpeas (or 1 can; rinsed and dried off)
- 1 red onion, diced
- 2 stalks celery, chopped
- 1 cucumber, diced
- 2 tomatoes, diced
- 1/2 cup chopped fresh parsley
- 1 tbsp chopped fresh mint
- olive oil (about 1/4 cup)
- lemon juice (about 1,5 lemons)
- agave syrup (about 1 tsp)
- 1 clove garlic, minced
- salt, pepper
- In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, cucumber, tomatoes, parsley, and mint.
- For the lemon dressing: In a small bowl, whisk together the olive oil, lemon juice, agave syrup, garlic, salt, and pepper until emulsified.
- Pour dressing over the beans and vegetable mixture and toss thoroughly.