Legume Salad: Four Delicious Recipes

In general, legumes are used in winter dishes, mainly in warm soups and dams. But legume salad is a great and tasty option for any season.

Chickpeas, beans and lentils can also be enjoyed in cold dishes along with other, lighter ingredients such as vegetables and fruits. Legumes are a great main ingredient in many delicious salads, for example. They are a great addition to different dishes in all seasons. Their high nutritional value can thus be utilized in a variety of different ways.

In this article, we take a look at some great legume salad recipes.

Legume salad: 4 delicious recipes

1. Chickpea salad and crab sticks

Ingredients

• 90 g of ripe canned peas
• 120 g of ripe white beans
• 90 g of ripe jar lenses
• 2 eggs
• 10 ladders
• 1 tomato
• 30 g onion
• 1 green and red pepper
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 2 teaspoons ketchup
• Extra virgin olive oil
• Salt (according to your taste)

Manufacturing

1. Put all the legumes in a colander and wash them well with cold water until there is no more preservative left. Dry well.
2. Split the tomato in half and remove the seeds.
3. Add boiling vinegar to the boiling water in a saucepan and cook the eggs for about 10-12 minutes. Allow them to cool slightly before peeling them.
4. Then chop the green pepper, red pepper, onion and crab sticks into as small pieces as possible.
5. Chop the tomatoes and add them, peppers, onions and crab sticks to the legumes. Then add salt and pepper to taste.
6. Prepare the vinaigrette by mixing ketchup, mustard, oil, vinegar and a pinch of salt. Mix all ingredients well.
7. Finally, serve the legume salad with a sip of vinaigrette. Chop the hard-boiled eggs and garnish the salad with them and parsley.

2. Bean salad

Ingredients

• 490 g of ripe can beans
• Lettuce (according to your taste)
• ½ onion
• Salt, olive oil, black pepper, balsamic vinegar (to taste)

Manufacturing

1. Wash, dry and chop the lettuce into small pieces. 
2. Put the beans in a colander and rinse the preservative out of them.
3. Chop the onion into half rings.
4. Put the onions in boiling water (with a drop of oil) for a few minutes. The goal is to get the onions out of the bitterness. Then rinse the onions under cold water.
5. Finally, mix all the ingredients in a bowl.
6. Season to taste with salt and pepper and add a sip of olive oil and vinegar. Serve and enjoy!

3. Chickpea salad with tomato and tuna

Ingredients

• 200 g of cherry tomatoes
• 1 red onion
• 2 tablespoons white wine vinegar
• 270 g of ripe canned peas
• 6 radishes
• 1 celery stalk
• 1 can of black olives
• 2 cans of tuna (250 g)
• 125 ml of extra virgin olive oil
• 2 tablespoons Dijon mustard
• Fresh thyme (to taste)
• Honey
• Salt and pepper (according to your taste)

Manufacturing

1. Wash and dry the chickpeas. Put them aside.
2. Drain the oil from the tuna cans.
3. Wash and split the cherry tomatoes in half. Slice the red onion. Chop celery and radishes.
4. Mix all ingredients well in a bowl.
5. Prepare the vinaigrette by mixing vinegar, honey, mustard and oil. Add the vinaigrette to the salad.
6. Finally, sprinkle with fresh thyme.

4. Legume salad with zucchini

Ingredients

• 125 g of cooked chickpeas

• 1 zucchini
• 3 teaspoons lemon juice
• 1 chives
• 50 g of feta cheese
• 1 large tomato
• 1 teaspoon ground cumin
• 2 tablespoons extra virgin olive oil
• salt and pepper (according to your taste)

Manufacturing

1. In a bowl, mix together the ripe chickpeas and the crushed feta cheese.
2. Add chopped tomato and chopped onion.
3. Season with cumin powder, lemon juice and two tablespoons of olive oil. Mix everything well.
4. Wash the zucchini and cut into thin slices. Then fry them in a pan with a small amount of oil on both sides until lightly browned. Add salt and pepper to taste.
5. Place the zucchini slices on a tray and top with the rest of the ingredients. Serve and enjoy!