Colourful, full of texture, and packed with protein – our mixed pulse salad is fantastic on its own or as a side dish for vegans and bean-lovers alike!
250g green beans sliced into roughly 5cm pieces
1 cup extra virgin olive oil
250g puy lentils, cooked
4 cloves of garlic, finely chopped
250g soya beans – frozen ones are very good
2 tins of mixed beans
1 bunch spring onions, chopped
1 tin chickpeas
250g broad beans popped out of their skin
good handful of chopped parsley
Juice of 1 lemon – more may be needed
freshly ground pepper and salt to taste
1. Wash the leeks well and cut into 1cm/½” rings and rinse again to remove any sand.
2. Place them in a saucepan with the extra virgin olive oil and cook together until the leeks have
softened and are a golden brown.
3. Add the garlic and fry for a minute or two until it is transparent. Set the pan aside to cool.
4. If using dried beans or chickpeas, soak the beans overnight and then boil until tender in plain
water that is NOT salted. Cooking pulses in salted water toughens them. Set aside. Drain when
ready to use. If using tinned beans and chickpeas drain before using.
5. Drop the green beans into a pan of boiling water until just softened but still crunchy. Drain and
6. Boil and drain the soya and broad beans, remembering to pop the broad beans out of their
skins so that the beans are bright green rather than grey-ish.
7. Place the beans, chickpeas, mixed beans and lentils in a large bowl.
8. Add the parsley and spring onions to the bowl.
9. Add the cooked leeks and garlic to the bowl too.
10. Add the lemon juice.
11. Add seasoning.
12. Mix everything together being careful not to break the pulses.
13. Season to taste.