Tricolour lettuce (use whatever salad you want and have, around 2/3 cups chopped)
Chickpeas (1/2 can) – can sub for 1/2 can kidney beans, barlotti beans, etc
Bell peppers (1 whole, chopped small, mix of red, orange, yellow)
Sundried tomatoes (1-4 chopped fine)
Green olives (handful of pimento olives) – can sub for black olives, garlic olives, kalamata olives etc
Artichoke hearts (1-2, roughly chopped)
Cucumber (1/4 chopped into sticks or cubes)
Sunflower seeds (1-2 tbsp)
Avodaco (1, chopped into small cubes)
Masala baked chickpeas (recipe here)
Garlic croutons (recipe here)
Potatoes baked in herbs and spices (recipe here)
All salad elements are optional but this mixture goes really well together. Add whatever beans, vegetables, seeds, etc.
Method: Just mix it all together!
If making in advance, add hot items at the last minute.
Canned tomatoes (1)
Beans (Kidney beans, black beans, black eyed beans, any beans you like 1-2 cans)
Paprika (1 tsp)
Cumin (1/2 – 1 tsp)
Chili (1/2-1 tsp)
Cook down the can of tomatoes a little and add in the spices. Add in the beans and cook for a little longer. Season to taste and serve with rice, tacos, tortilla wraps, baked potatoes, avocado, whatever you like!
Red lentils (I’m sure other lentils are good too- 1-2 cups)
Onion (1, chopped however you like)
Potatoes (2 medium sized, cubed)
Water (enough to cover all the lentils, add more if it becomes too thick)
Vegetable stock (1/2 a cube should be enough)
Cumin (1 tsp, or more if you really like the taste)
Paprika (1 tsp or more)
Chili (1/2 tsp or more- optional)
Carrots, leeks, any vegetables of your choice.
Spices like turmeric and cayenne would also be delicious!
Lightly fry the onions in a little oil, then add the spices. Be careful that they don’t burn.
Add the lentils (you can rinse them first if you want) and the potatoes.
Add the water and vegetable stock.
Allow to cook for 20-40 minutes, stirring occasionally and checking on the water level.
Blend or leave chunky.
Serve with bread, rice, or on its own.