Middle Eastern · Lunch
Fava Bean Salad
Cooked fava beans are dressed warm with olive oil, lemon juice, garlic and ground cumin, then folded with tomato, parsley and red onion. Served at room temperature with fresh dill and sumac, it is a bright, protein-rich legume salad rooted in Levantine and Egyptian home cooking traditions.
$3
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
268Calories
10.6gProtein
16.1gFat
24.1gCarbs
5.2gSugar
10.1gFiber
720mgSodium
0mgChol
2.3gSat Fat
580mgPotassium
75mgCalcium
3.4mgIron
0mcgVitamin B12
16mgVitamin C
vegetarian
vegan
gluten-free
low-carb
low-calorie
high-fiber
mediterranean
hidden-gems
quick-lunch
vegan
gluten-free
low-calorie
Instructions
1
Prep
Drain the cooked fava beans and pat dry. Mince the garlic, chop the parsley and dill, and dice the tomato and red onion.
2
Whisk
Combine olive oil, lemon juice, minced garlic, ground cumin and salt in a small bowl until emulsified.
3
Toss
Pour the dressing over the fava beans and toss until glossy. Let rest at room temperature for 10 minutes.
4
Plate
Fold in the tomato, red onion, parsley and dill gently. Spoon onto a plate, finish with sumac and black pepper, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz341g cooked fava beans
- 3 tbsp46ml olive oil
- 3 tbsp46ml lemon juice
- 2 clove2 clove garlic
- 1 tsp1 tsp ground cumin
- 4 tbsp4 tbsp parsley
- 2 tbsp2 tbsp fresh dill
- 1/2 cup80g tomato
- 4 tbsp40g red onion
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 pinch2 pinch sumac
