Puy lentils are originally from Puy region of France. Little slate-grey beads are nutty and peppery in taste and hold their shape when cooked. If you are looking a healthy and protein-rich vegan dish, I thoroughly recommend this salad. Indulge in a high protein vegan salad with the freshness of artichokes. Speaking of artichoke, it has numerous benefits. Not only is it used to stimulate the flow of bile from the liver, which helps to reduce the hangover caused by alcohol and symptoms of heartburn but also helps in actively reducing kidney and liver problems, high cholesterol, fluid retention, anaemia and bladder infections. This protein-rich salad is perfect as a lunchtime meal or as a side dish for dinner.
Cooking time: 5-10 min
Servings : 6-8
- 400 gm tinned puy lentils
- 1cup cooked chickpeas (or canned)
- 2 Medium firm tomatoes, cubed
- 1 medium Spanish onion
- 4 preserved baby artichokes quartered
- 1 cup flat-leaf parsley coarsely, chopped
- 1 tbsp Dijon mustard
- 2 tbsp cider vinegar
- 3-4 tbsp extra virgin olive oil
- Pinch of sea salt (taste the lentils first as they may already be seasoned)
- Freshly ground black pepper
- Add vinegar, oil, salt (to taste), black pepper and mustard in a small glass jar with lid and shake until mixed and thick. Or use a bowl and a wire whisk to mix.
- Drain and transfer lentils and chickpeas in a large salad bowl.
- Cut Spanish onion into halves and finely slice lengthways
- Add the quartered artichokes, tomatoes, sliced onion and toss gently to mix evenly.
- Add the dressing and toss until the dressing evenly covers all components of the salad.
- Season with a little more salt and pepper to taste.
- Serve sprinkled with fresh parsley or other herbs you may have handy.
The ingredient that makes this salad a high protein vegan salad is the puy lentil. They are the perfect addition to any salad to increase its protein content. High fiber content in lentils provides extra help to manage blood-sugar level after a meal. They also play a major role in lowering cholesterol. Lentils are also loaded with just the perfect amount of vitamin B and several other important minerals – all this with practically no fat. This tiny nutritional giant fills you up, not out! This fresh and vibrant meal rich in fibre, a good source of iron, vitamin C and it counts as three of your five-a-day – what’s not to love about this super healthy high protein vegan salad? The result is filling and low-fat!
Tip1: The acidic elements in the dressing help cut through the richness of legumes and make it easier to digest. If they are too tart for you then add a pinch of sugar, honey or agave syrup.
Tip2: Other herbs or greens such as coriander, basil and watercress are a great substitute for parsley.
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