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Colorful Legume Salad | Protein-Rich & Quick
(0)
15 min
Quick
Gurkerl Küche
Dieser bunte Hülsenfruchtsalat ist ein wahres Kraftpaket! Die Kombination aus Linsen, Kichererbsen und zwei Sorten Bohnen liefert reichlich pflanzliches Protein und macht lange satt. Frische Paradeiser, Jungzwiebeln und ein spritziges Zitronen-Dressing sorgen für die nötige Leichtigkeit. Ein perfektes Meal-Prep-Gericht, das mit jedem Durchziehen noch besser schmeckt.
Ingredients
Preparation method
Ingredients overview
- 250 g cooked green lentils
- 250 g cooked red kidney beans
- 250 g cooked white beans
- 250 g cooked chickpeas
- 250 g tomatoes
- 80 g spring onions
- 70 g red onions
- 60 ml lemon juice
- 1 clove garlic
- 6 tbsp extra virgin olive oil
- 1 tbsp flat-leaf parsley
- ½ tsp ground cumin
- black pepper from the mill
- table salt
Peel and finely chop the red onions and garlic. Cut the tomatoes into pieces about the size of beans. Slice the spring onions into fine rings.
In a large bowl, combine all legumes (lentils, kidney beans, white beans, and chickpeas) with the prepared vegetables. Add the lemon juice, olive oil, cumin, and finely chopped parsley.
Mix everything well and season with salt and freshly ground pepper. Let the salad sit at room temperature for at least 30 minutes before serving, so the flavors can develop optimally.
Chef's tip
Instead of cooking dried legumes yourself, you can also use high-quality canned ones. Simply place them in a sieve, rinse thoroughly with cold water, and drain well.
Nutritional values
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