Bean Salad

Name: Bean Salad
Total time: 15 min
Yield: 375 g
Ingredients: romaine lettuce 35 sheet (10 leaves); Gouda cheese 14 g; tomato 154 g; raspberry 31 g; cooked chickpeas 40 g; lupini beans 40 g; salt 1 tsp (1/3 small tsp); olive oil 30 g; balsamic vinegar 30 g

Cook 15 min Difficulty EASY 535 kcal

#diet #vegan #low calorie #high protein

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Ingredients

Main ingredients

romaine lettuce 0.5 sheet (10 leaves)
Gouda cheese 14 g
tomato 154 g
raspberry 31 g
cooked chickpeas 40 g
lupini beans 40 g

Seasonings/Sauce

salt 1 tsp (1/3 small tsp)
olive oil 30 g
balsamic vinegar 30 g

Nutrition summary

Carbohydrates 35.08 g 26%

Protein 17.21 g 13%

Fat 37.56 g 62%

Serving size 375g

Cooking steps

1

Boil or heat the kidney beans and chickpeas.
2

Dice the cucumber, cherry tomatoes, and onion into small pieces.
3

Put all ingredients into a bowl and season with olive oil, salt, and pepper.
4

Mix well and serve on a plate.

Bean Salad

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