This easy lupini bean salad recipe with a refreshing lemon & sumac dressing is filling enough to serve as a meal! It's a delicious twist of the classic Middle Eastern chickpea Balela salad, as a low-carb bean salad!
½teaspoonfreshly ground black pepperadjust to taste
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Instructions
In a large bowl, add 2 1/2 cups ready-to-eat lupini beans, 1 small red onion, 1 cup cherry tomatoes, 1 medium red bell pepper, 1/3 cup fresh parsley1/4 cup fresh mint leaves. Fold everything to combine.
Add all dressing ingredients (3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1/2 teaspoon ground sumac, 1 garlic clove, 1/2 teaspoon fine salt and 1/2 teaspoon freshly ground black pepper) to a large jar with a tight-fitting lid, and shake to combine. Or whisk all ingredients together in a small bowl.
Pour the dressing over the lupini bean salad and toss to combine. Serve it straight away or refrigerate overnight – it gets even tastier over time!
Notes
You can substitute sumac with lemon pepper made for dressing, the type which contains just lemon (or lemon and lime), pepper and salt.Recipe variations
Add-ons: Pitted black or Kalamata olives, crumbled feta cheese, chopped Persian cucumbers, spring onions, fresh basil.
Lower carbs: Swap the red onion for green onions.
Extra crunch: Add toasted walnuts, roasted pine nuts, pepitas (pumpkin seeds) or pistachios.
Make it spicy: Add ground cumin, Aleppo peppersweet or smoky paprika, or finely chopped jalapeños to taste.
Make it ahead: You can prepare the salad with the dressing and keep it in the fridge in a closed container for up to 3 to 4 days – this lupin salad is perfect for meal prep!