Wild arugula and legume salad

A salad that combines legumes with arugula is what you need for a healthy but delicious lunch, especially during the fasting period.

Materials for 4-5 servings:

For the salad

100 gr. white beans, boiled
100 gr. chickpeas, boiled
100 gr. lentils, boiled
100 gr. mung bean, boiled
Two spring onions, chopped
2 tsp. celery, chopped
2 tsp. parsley, chopped
One pickled Florina pepper, chopped

For the garlic vinaigrette

20 ml lemon juice
30 ml orange juice
10 ml white balsamic vinegar
50 ml extra virgin olive oil
One large clove of garlic, mashed
½ tsp. mustard
3/4 tsp. dry oregano
salt, black pepper

Procedure

Step 1

Start by making the vinaigrette. To do this, beat all the ingredients well until they are homogeneous.

Step 2

Mix all the ingredients for the salad except the arugula in a bowl with a lid. Note: Boil the legumes in separate pots because they require different cooking times.

Step 3

Pour over half of the vinaigrette and mix well. Close with the lid and leave it in the fridge for 1 hour to marinate.

Step 4

Serve the salad garnished with the arugula and drizzled with the remaining vinaigrette.

By FUNKY COOK - FOOD BLOGGER. Translated by Paul Antonopoulos.

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