Dried Vegetable Salad

For 4 people 

15 min of preparation

30 min of cooking


  • 200 g White beans
  • 200 g of Red beans
  • 100 g Chickpeas
  • ½ Shallot
  • 4 sprigs of Coriander
  • 4 sprigs of Parsley
  • 1 Spring Onion
  • ½ Lemon
  • Some Chia seeds
  • 3 tablespoons of Camelina oil


Soak the red and white beans (unless they are fresh) and chickpeas overnight.

The next day :

  • 1) Cook the beans for half an hour and then add the chickpeas and continue cooking for 30-45min.
  • 2) When the vegetables are cooked, put them into a salad bowl.
  • 3) Finely chop the shallot, coriander, parsley and spring onion.
  • 4) In a salad bowl, mix the white beans, red beans, chickpeas, shallot, coriander, parsley and spring onion and sprinkle with Camelina oil and lemon juice.


Red beans are a good source of:

  • Vitamin B9 (used in cell renewal, beneficial for pregnant women and development of the fetus.
  • Potassium (used in nervous system, muscle functioning and helpful in regulating blood pressure)
  • Iron (reduction of fatigue)
  • Fibre (regulation of bowel movement and satiety)

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