Lupini Bean Salad Recipe
User Reviews
5
3 reviews
Excellent
-
Prep Time
5 mins
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Total Time
5 mins
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Servings
4
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Calories
194 kcal
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Course
Salad
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Cuisine
Middle Eastern
Lupini Bean Salad Recipe
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This easy lupini bean salad recipe with a refreshing lemon & sumac dressing is filling enough to serve as a meal! It's a delicious twist of the classic Middle Eastern chickpea Balela salad, as a low-carb bean salad!
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Ingredients
- 2 ½ cups lupini beans drained and rinsed, ready-to-eat
- 1 red onion finely chopped, small
- 1 cup cherry tomato quartered
- 1 red bell pepper or any color), chopped, medium
- ⅓ cup parsley chopped, fresh
- ¼ cup mint leaf chopped, fresh
Dressing ingredients
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice fresh
- 1 tablespoon red wine vinegar or apple cider vinegar
- ½ teaspoon sumac or lemon pepper, ground
- 1 garlic minced, clove
- ½ teaspoon salt adjust to taste, fine
- ½ teaspoon black pepper adjust to taste, ground
Instructions
- In a large bowl, add 2 1/2 cups ready-to-eat lupini beans, 1 small red onion, 1 cup cherry tomatoes, 1 medium red bell pepper, 1/3 cup fresh parsley 1/4 cup fresh mint leaves. Fold everything to combine.
- Add all dressing ingredients (3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1/2 teaspoon ground sumac, 1 garlic clove, 1/2 teaspoon fine salt and 1/2 teaspoon ground black pepper) to a large jar with a tight-fitting lid, and shake to combine. Or whisk all ingredients together in a small bowl.
- Pour the dressing over the lupini bean salad and toss to combine. Serve it straight away or refrigerate overnight – it gets even tastier over time!
Notes
- You can substitute sumac with lemon pepper made for dressing, the type which contains just lemon (or lemon and lime), pepper and salt.
- Recipe variations
- Make it ahead: You can prepare the salad with the dressing and keep it in the fridge in a closed container for up to 3 to 4 days – this lupin salad is perfect for meal prep!
- Add-ons: Pitted black or Kalamata olives, crumbled feta cheese, chopped Persian cucumbers, spring onions, fresh basil.
- Lower carbs: Swap the red onion for green onions.
- Extra crunch: Add toasted walnuts, roasted pine nuts, pepitas (pumpkin seeds) or pistachios.
- Make it spicy: Add ground cumin, Aleppo peppersweet or smoky paprika, or finely chopped jalapeños to taste.
Nutrition Information
Show Details
Serving
1
Calories
194kcal
(10%)
Carbohydrates
13g
(4%)
Protein
10g
(20%)
Fat
11g
(17%)
Fiber
9g
(36%)
Sugar
4g
(8%)
Net Carbohydrates
5g
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 194kcal | 10% |
| Carbohydrates | 13g | 4% |
| Protein | 10g | 20% |
| Fat | 11g | 17% |
| Fiber | 9g | 36% |
| Sugar | 4g | 8% |
| Net Carbohydrates | 5g |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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