Mediterranean-style legumes
Legumes are excellent allies in the plant-based diet. Even if your diet consists of meat, integrating them can increase the diversity of your menus. Legumes are a good source of plant-based protein and provide a large amount of fiber.
If you are not used to cooking them, you may lack inspiration. I present to you a recipe featuring them, this time in a Mediterranean version.
Be careful, legumes can cause intestinal discomfort in the uninitiated. Generally, soaking them for a few hours before cooking could help you digest them better.
On to the recipe!
Ingredients
For the salad
- 3 cups cooked white beans
- 1/2 cup cooked red lentils
- 1/2 cup roughly sliced artichoke hearts
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped red and green peppers
- 4 Wholly Veggie patties Mild curry and carrots cut into cubes
For the sauce
- 2 tbsp. tbsp olive oil
- 2 tbsp. apple cider vinegar
- 1 C. lemon juice
- 1 clove of garlic
- 2 tbsp. capers
Preparation
In a small bowl, mix all the vinaigrette ingredients well. Add lemon juice, salt and pepper to taste.
In a large bowl, combine the beans, lentils, artichoke hearts, onion, parsley and vinaigrette. Cover and let sit for about 10 minutes.
While waiting, heat a little oil in a non-stick pan over medium heat. Brown the sweet curry and carrot pancakes, previously cut into cubes, for approximately 3 to 4 minutes. Stir gently.
When ready to serve, mix the salad once more and add the grilled cubes on top.
