Lebanese Bean Salad

Lebanese Bean Salad is a vibrant and refreshing dish, perfect for a midnight snack, combining a variety of beans with fresh vegetables and zesty herbs. This vegan delight is not only delicious but also packed with nutrients, making it a wholesome choice any time of day.

Ingredients

• Canned chickpeas - 200 grams, drained and rinsed
• Canned kidney beans - 200 grams, drained and rinsed
• Cucumber - 1 medium, diced
• Tomato - 1 medium, diced
• Red onion - 1/4, finely chopped
• Fresh parsley - 30 grams, chopped
• Fresh mint - 10 grams, chopped
• Olive oil - 2 tablespoons
• Lemon juice - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Sumac - 1 teaspoon (optional)

Steps

1. In a large mixing bowl, combine the drained chickpeas and kidney beans.
2. Add the diced cucumber, tomato, and finely chopped red onion to the bowl.
3. Add the chopped parsley and mint for freshness.
4. In a separate small bowl, whisk together the olive oil, lemon juice, salt, black pepper, and sumac (if using).
5. Pour the dressing over the salad and toss gently to combine all ingredients well.
6. Taste and adjust seasoning if necessary.
7. Serve immediately or refrigerate for 30 minutes for the flavors to meld.

Nutrition

• Calories: 320
• Protein: 14 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 4 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in plant-based protein from beans, supporting muscle health.
• High in dietary fiber, promoting digestive health.

Tags