Lebanese Lemony Sweet Broad Pea Salad
This salad is Mediterranean, crunchy and delicious, with lemon, garlic and fresh herbs.
Main ingredients
Wash and drain 2 cans of red kidney beans or you can use 3 cups of cooked kidney beans.
Wash and drain 1 can of chickpeas, or you can use 1 ½ cups of cooked chickpeas.
Some diced red onion
2 stalks of celery, chop half or 2/3 of them.
Chop ripe red tomatoes. (Skip this step if you can't find a big tomato)
Peel and dice 1 medium cucumber.
3/4 cup chopped fresh cilantro.
2 tablespoons chopped fresh dill or mint.
1/4 cup of olive oil
1/4 cup of lemon juice
3 cloves of crushed garlic
3/4 teaspoon of salt
A pinch of paprika
Steps
1. Put the prepared kidney beans, chickpeas, onions, celery, tomatoes, cucumbers, parsley and dill (or mint) in a bowl.
2. Make the lemon dressing for the salad: add the olive oil, lemon juice, garlic, salt, and paprika in a small bowl and mix them well. Then pour the lemon dressing on the beans and vegetables and stir them. It's best served right away. It can be kept to marinate in the fridge for a few hours.
Please note that if you don't finish the salad all at once, the leftover salad can be refrigerated and it will stay fresh for a few days. To restore the original flavor, add a little salt or lemon juice on top of the salad.
We offer vacuum sealers, vacuum bags, sous-vide cookers for kitchens and restaurants.Main ingredients
Wash and drain 2 cans of red kidney beans or you can use 3 cups of cooked kidney beans.
Wash and drain 1 can of chickpeas, or you can use 1 ½ cups of cooked chickpeas.
Some diced red onion
2 stalks of celery, chop half or 2/3 of them.
Chop ripe red tomatoes. (Skip this step if you can't find a big tomato)
Peel and dice 1 medium cucumber.
3/4 cup chopped fresh cilantro.
2 tablespoons chopped fresh dill or mint.
1/4 cup of olive oil
1/4 cup of lemon juice
3 cloves of crushed garlic
3/4 teaspoon of salt
A pinch of paprika
Steps
1. Put the prepared kidney beans, chickpeas, onions, celery, tomatoes, cucumbers, parsley and dill (or mint) in a bowl.
2. Make the lemon dressing for the salad: add the olive oil, lemon juice, garlic, salt, and paprika in a small bowl and mix them well. Then pour the lemon dressing on the beans and vegetables and stir them. It's best served right away. It can be kept to marinate in the fridge for a few hours.
Please note that if you don't finish the salad all at once, the leftover salad can be refrigerated and it will stay fresh for a few days. To restore the original flavor, add a little salt or lemon juice on top of the salad.
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