White Bean Salad
- A jar of cooked white beans
- 2 tomatoes
- 1 onion
- lettuce
- olive oil and salt
In a bowl, the beans are rinsed and ready. Slice the tomatoes and the onion thinly. Add the crisp lamb’s lettuce leaves and drizzle with olive oil and a pinch of salt. Toss gently to combine all the flavors. The result is a bright, nourishing dish that works beautifully as a light lunch or a side at any outdoor meal.
Three quick and fresh chickpea salads to beat the heatwave
red lentil salad
- A bowl of boiled red lentils
- red bell pepper
- green bell pepper
- onion
- parsley
- balsamic vinegar
- olive oil and salt
Begin by preparing the lentils, letting them rest in a bowl after a light rinse. In a separate pan, soften the peppers and onion until they begin to glaze and tenderize. Combine the warm vegetables with the lentils, then finish with a splash of balsamic vinegar, a drizzle of olive oil, and a touch of salt. The dish balances tangy, peppery notes with a hearty, comforting texture that makes it a perfect hot day option.
Chickpea Salad
- A pot of boiled chickpeas
- egg
- red bell pepper
- green bell pepper
- carrot
- onion
- olive oil and salt
Hard boil the egg, letting it rest in cool water for a moment after cooking. Peel and quarter the egg. Dice the red and green peppers into small cubes and finely chop the onion. Grate the carrot for texture and brightness. Toss everything with the chickpeas, drizzle with olive oil, and season lightly with salt. This salad delivers a satisfying blend of creamy, crunchy, and fresh flavors, making it a versatile pick for picnics or weeknight meals alike.