English
Lettuce hearts with a cream of cashew nuts and chickpeas
served with cucumber, tomato, scallion and black beans
This fresh summer salad has the intensity of the lemon and is accompanied by a cream of chickpeas and cashew nuts and exquisite crudités.
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Nice and quick!
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Vegan
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Gluten-free
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
tree nut, sesame
Utensils:
(Hand) blender
Ingredients
Tomato
Scallion
Cucumber
Lemon
Lettuce hearts
Hummus dressing
Cooked chickpeas
Cashew nuts
Cooked black beans
Fresh parsley
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
3017
721
36
5
83
13
26
28
0
34
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Soak the cashew nuts in a cup of boiling hot water for 5 minutes.
2.
For the hummus: drain the chickpeas and reserve the water. Place the chickpeas in a tall mixing jar. Add 1/4 cup of the chickpea water together with the hummus dressing and drained cashew nuts. Blend everything with a hand blender to a smooth paste and set aside.
3.
For the salad: wash the vegetables. Peel the cucumber. Drain and wash the black beans. Finely chop the cucumber, tomato, scallion and parsley. Place all vegetables and the beans in a salad bowl. Season it with the juice of the lemon and 2 tablespoons of oil. Season to taste and mix it well.
4.