Cibi e Bevande
ANICAV: Heatwave kitchen relief: Canned legumes offer nutrition and taste, while keeping the kitchen cool
Chickpeas, Cannellini beans, Red kidney beans (as well as organic red kidney beans), lentils and green peas—this array of legumes can be made into traditional dishes, or used less traditionally in sandwiches, even sweet dishes (even the liquid from chickpeas which can be whipped into aquafaba, the vegan alternative to whipped egg whites).
Time: 20 minutes
Difficulty: easy
Serves: 4-6
INGREDIENTS
1 can of chickpeas, drained
1 can of kidney beans, drained
1 cucumber, diced
1 medium-sized tomato, diced
1 medium-sized red onion, diced
1 bell pepper (any colour is fine), diced
½ cup fresh parsley (roughly chopped)
¼ cup fresh mint leaves (roughly chopped)
2-3 garlic cloves (grated or finely chopped)
Salt to taste
Juice of half a lemon
Red chili powder, to taste
2-3 tablespoons extra virgin olive oil
METHOD
In a bowl combine the beans, chopped vegetables, herbs, garlic, spices, and salt.
Mix in the lemon juice, chili powder, and olive oil; taste
ANICAV is the National Association of Canned Vegetables Industries; with 90 member companies, it is the largest representative association of vegetable-canning companies in the world.
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