Broad Bean Salad with Chickpea and Beetroot Sprouts
I love bean salads! They are so easy to make and delicious, plus they keep you going for a long time. The combination of broad beans, feta and mint is a classic and is just amazing. The chickpea sprouts add extra protein and the beetroot sprouts brighten up the dish. It’s perfect for lunch on the go and works really well as a side dish too. Oh, and I can only dream of summer BBQs with salads like these… Go ahead and watch the first #FITGIRLCODE video recipe!
- 2 cups of broad beans (frozen, also known as fava beans)
- 1 cup of feta
- 1 handful of fresh mint
- 1 cup of chickpea sprouts
- ½ cup of beetroot sprouts
- finely grated zest and juice of 1 lemon
- 2 tablespoons of extra virgin olive oil
- sea salt
- sumac (optional spice)
Blanch broad beans in saucepan of lightly salted boiling water for about 2 mins. Drain, then plunge into bowl of iced water to cool. Pop the skins off the beans and place in serving bowl. In another saucepan, cook the chickpea sprouts for 5 minutes with a bit of olive oil. Add the sprouted chickpeas and beetroot sprouts to the beans and start making the dressing. Mix lemon juice, olive oil, salt, and sumac in jug. Whisk and mix the dressing with the beans and sprouts. Crumble the feta over top of salad and scatter with mint. Enjoy!
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