Bright and tangy, this pomegranate molasses bean salad is packed with protein and fiber. Served over hummus with sourdough on the side, it makes a fresh and easy lunch.
Ingredients
- 240 g white beans from a can drained and rinsed
- 1 pointy red pepper
- 1 spring onion
- A handful of fresh parsley
- 1 clove of elephant garlic
- 1 tablespoon of each olive oil, pomegranate molasses, and apple cider vinegar
- Salt and pepper
- A pinch of dried oregano
Serve with
- Hummus
- Bread
- A drizzle of olive oil
Instructions
- Add the beans in a large mixing bowl.
- Cut the pepper and spring onion in small pieces and add them into the bowl.
- Then chop the parsley and add it into the bowl too, along with the crushed clove of garlic.
- Add all the remaining ingredients and mix to combine. At this point taste and adjust the seasoning to your preference.
- Spread a generous layer of hummus on a plate, then add the bean mixture on top and enjoy with some toasted sourdough bread.