Mediterranean bean salad
Servings: 4
Preparation time: 15min
Difficulty:
Foodcost: € 3.02
Ingredients
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240g Granoliva Greek Mammoth Olives 800g
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150g Granoliva Marinated Artichoke Hearts 1kg
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300g Bosto Quinoa, cooked
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85g Red onion, thinly sliced into rings
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10g Coarse salt, or to taste
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Zest of 1 lemon
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45ml Lemon juice
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300g Chickpeas (drained and rinsed)
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350g Butter beans (drained and rinsed)
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9g Fresh mint leaves, finely chopped
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18g Fresh parsley, finely chopped
Preparation
- Slice the red onion into thin rings.
- Place the onion rings in a large bowl and mix with salt, lemon juice, and lemon zest. Set aside to marinate.
- Rinse the chickpeas and butter beans and let them drain.
- Roughly chop the Granoliva Greek Mammoth olives, cut the Granoliva marinated artichoke hearts into quarters, and finely chop the mint and parsley.
- Add everything to the bowl with the onion.
Prepare the marinade:
- Heat the olive oil in a pan and sauté the garlic over medium heat until it just begins to color.
- Remove the pan from the heat and add the za’atar, sumac, and cumin. Stir well so the spices release their aromas.
- Pour the marinade over the salad and mix thoroughly.
- Spread the cooked Bosto Quinoa over the bottom of the plate and spoon the salad on top.
- Finish with a little lemon zest and olive oil, and optionally some mint and parsley leaves.
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