Legumes such as chickpeas, scarlet runner beans or lentils are valuable plant-based sources of protein that also taste really delicious. Combined in a bowl with crunchy vegetables and fresh salad, they not only keep you full, but are simply the perfect summer dish.
Ingredients
- A handful of lamb’s lettuce (or seasonal salad)
- A handful of organic scarlet runner beans
- A handful of organic chickpeas
- 1 tomato
- 1 carrot
- ½ avocado
- 1 tbsp organic pumpkin seeds, roasted & salted
- 1 tbsp organic & raw sunflower seeds
- Vinegar and organic Styrian pumpkin seed oil
- Salt & pepper
Preparation
- Soak the scarlet runner beans and chickpeas in water for 3–4 hours – preferably overnight. Remove and discard any scarlet runner beans floating on top.
- Bring the scarlet runner beans to the boil in fresh water and leave to simmer in the pot over low heat for approx. 2 hours, until the beans are soft.
- Also cook the chickpeas in fresh water for approx. 1 hour, until soft.
- Chop the tomatoes and avocado, grate the carrot.
- Arrange everything in a bowl or deep plate, sprinkle with salt and pepper, and drizzle with a dressing made from pumpkin seed oil and vinegar.
- Finally, sprinkle with roasted pumpkin seeds and sunflower seeds.
By the way: Our vegetable bowl is ideal for eating healthily and with variety at work, too. You can easily prepare your bowl at home, take it to the office with you, and beat the midday slump.
