Yesterday, I made this invented 3 bean warm vegan salad with chickpeas & cumin. My husband Peter & I loved it so much! The flavours are just right in this stunning 3 bean salad. This is a very healthy & appetizing colourful salad as well & vegan too! Are you interested already? Check the recipe out! I know you will love it as much as we did! 😉
Read on How I made it!
Recipe: For 5 persons, a big part
** The 3 beans:
150 gr of shelled fava beans ( broad beans ) ( called in Dutch: tuinbonen! ) ( with the bean shells it was 400 gr ), cooked in salted water, rinsed under cold water, drained & set aside. The cooked outer shell of the large fava beans removed!!! Why? Because this skin is tougher to chew & than you end up with the bright green fava beans! I only had a few large ones!
380 gr can of cooked soy beans ( edamame )
300 gr of fine green beans, tops & ends removed, cooked in salted water, rinsed under cold water & drained
** The rest of the ingredients:
1 organic lemon, zested & juiced
1 can of chickpeas, rinsed under cold water & drained well
3 fat cloves of garlic, peeled & finely cut
1 long red chili pepper, seeds removed & cut into finer rings
20 pitted black olives of a good quality, cut into finer rings
1/2 red bell pepper, seeds & white bits removed, cut into smaller pieces
1 yellow bell pepper, seeds & white bits removed, cut into smaller pieces
a fruity Extra Virgin Olive Oil
black pepper, finely grinned
Maldon sea salt flakes
3 teaspoons of cumin powder
1 teaspoon of cumin seeds, roasted in a pan with nothing in it, on medium heat until roasted & fragrant! Shake your pan from time to time. This will only take a few minutes. Do not let them burn! Your house will smell amazing. then, place it in a pestle & mortar & grind finely!!
** To serve:
a handful of fresh cilantro leaves ( coriander leaves ), finely cut up
a handful of fresh mint leaves, finely cut up
A French baguette, cut into larger chunks & some vegan butter or some good Gluten -free bread!
1. Take a large non-stick pan & heat up on high. Pour 2 tablespoons of that fruity olive oil in it. When hot & sizzling, add the cut up garlic & chili pepper. Fry for about 2 to 3 minutes & then add 1 teaspoon of cumin powder & the cut up bell pepper pieces. Add the grinned cumin to the pan & stir often. Lower your heat if you need to. Add some black pepper & some sea salt but not too much. Taste often! When your bell pepper pieces are ready & cooked through, add soy beans, cooked fava beans & green young cooked beans. Now, add 2 teaspoons of cumin & stir carefully! Heat up your beans. Add the chickpeas, the grated lemon zest & the black olive rings. Stir & taste! Add some olive oil extra, if you need to! When your dish is seasoned well, add the lemon juice & stir everything round in the pan with a spoon. Do a final taste! It has to be waw! in your mouth! The lemon juice just lift the flavours of the cumin in your mouth! Heat through until warm. Just before serving, add the cut up mint leaves & the cut up coriander leaves.
2. Plate up instantly & enjoy with some crusty French baguette on the side with some vegan butter! Enjoy with a loved one!
Note: This dish was even better eaten cold the next day, with some cooked brown rice or a potato salad! Or eaten cold with some grilled fish on the side!! Yummmmmm! I could eat it cold, straight from the fridge! 😉
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