Greek-style legume salad
Marilou: Would it be possible to have this salad as a meal and feel full? When I came up with the recipe, I thought so, but I can’t be totally sure.
Hubert: Yes, you could, since feta, chickpeas, black beans, and edamame contain protein! You could also serve it as a side, or a main at lunchtime.
Edamame (soybeans) are perfect for boosting the protein content of this recipe: a 1/2 cup contains about 9 grams of protein. As a bonus, they add a beautiful burst of bright green to your salad!
- ServesServes 4–6
- Prep time5 min
- Cook time-
- Timeout-
- FreezingFreezes well
Ingredients
- 19 oz (1 can, 540 ml) chickpeas, drained and rinsed
- 1/2 cup black beans, drained and rinsed
- 1 cup red onion, minced
- 1 cup cucumber, diced
- 1 tomato, diced
- 1/2 cup frozen edamame, thawed
- 1 cup feta cheese, crumbled
- 1 handful fresh parsley, chopped
- Salt and pepper, to taste
For the vinaigrette
- Juice of 1 lemon
- 2 tablespoons vegetable oil
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
Steps
- In a large salad bowl, combine all the vinaigrette ingredients. Season.
- Add the remaining ingredients. Mix well, adjust the seasoning, and serve.
Recipe published on August 19, 2018
