By Swati Jain
Travel and Café or restaurants hopping has always been a great inspiration to my cooking. I worked in a dreadful office environment for a while. By “a while”,” I mean aprrox 1700 days and still working. Some days, I watched Sunrise and sunset through my cab window during my stop-and-go highway commute. Maybe you know how that goes. Maybe you’re reading this from a similar dreadful office environment. If so, I feel for you.
You can call me fitness freak or health conscious, though I don’t boycott any kind of food but it is always a portion of it just to have the feel of spices in my life. I usually try to carry my food to office instead of plunging in unhealthy food provided by my office. But when I m bored with either of the cooked food being foodie I crave to try some new restaurant or some new cuisine.
I always get torn up between the platter and the colorful salad which always fascinate me more. Either way, I always walked out the door with a happy belly. Anytime I m out of restaurant within fraction of seconds something starts within the corner of my mind …. Yeah you got me right this time how to modify this restaurant dish in my own style. Three years later I m writing this post in my shorts and about to head to my fridge and pull out some left over bean salad which I prepared this afternoon with favorite snack Oh, That falafel!
Today’s recipe is inspired by the meals I enjoyed at Nando’s .I often miss their Three bean served as sides with main course but that fascinate me more. Similar to that I tried making this weekend. I added Chickpeas, Kidney beans, celery, garlic. I haven’t tasted the Nando’s version in a while, but they are similarly satisfying, at least.
I also made Falafel with Pita bread –which I m going to share in separate post, but bean salad and Falafel goes pair so well. Both the recipes are full of lemon, parsley, garlic that gives a kick in the mouth. Combined with pita bread, they make a great tummy full meal.
Prep time: 15 min Total Time: 15 min Yield: 4
Category: Salad Cuisine: Mediterranean
A delightfully crunchy and satisfying bean salad bursting with Mediterranean flavors, including lemon, garlic and fresh herbs. This healthy salad is vegan and gluten free, but mostly just delicious
- 2 Cups Cooked (Boiled ) kidney Beans
- 1 ½ Cup Cooked(Boiled) Chickpeas
- 1 Small red onion finely diced
- 2 stalk celery chopped
- 1 ripe tomato, chopped(Skip if you don’t find great tomato) you can use cherry tomatoes if easily available
- 1 medium cucumber, seeded and diced
- ¾ cup chopped fresh parsley
- 2 tablespoon chopped fresh mint
- 2 teaspoon olive oil
- 1 tablespoon tomato k ketchup
- 1 teaspoon soy sauce
- ¼ cup lemon juice
- 2 cloves garlic minced
- ¾ spoon salt
- Small pinch of red pepper flakes
In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, tomato, cucumber, parsley and mint.
Make the lemon dressing: in a small bowl, whisk together the olive oil, lemon juice, tomato ketchup, soy sauce ,garlic, salt and red pepper flakes until emulsified. Pour dressing over the bean and vegetable mixture and toss thoroughly. Serve immediately for the most flavors, or let it marinate in the refrigerator, covered, for a couple of hours or longer.