Hoofdgerecht
Dense Bean Salad with Miso Vinaigrette
30 minVoor 5Nutri-Score A€€
A
30 min
30 minDense Bean Salad with Miso Vinaigrette
recept van
Make This With Ashley
@ashley.hoskins
1 recept
1 import
0 keer gekookt
wat je nodig hebt
Ingrediënten
baby cucumbers (chopped into bite-size pieces)Groente en fruit250 g
sugar bomb tomatoes (left whole)Groente en fruit150 g
Great Northern beans (canned, drained and rinsed)Voorraadkast400 g- chickpeas (canned, drained and rinsed)Voorraadkast400 g
chicken cutlets (grilled and chopped)Vlees4 stukken
feta cheese (crumbled)Zuivel100 g- lemon juice (freshly squeezed)Groente en fruit120 ml
- red wine vinegarVoorraadkast60 ml
extra virgin olive oilVoorraadkast80 ml- white miso pasteVoorraadkast45 g
dried oreganoKruiden en specerijen3 g
sea saltKruiden en specerijen5 g
garlic powderKruiden en specerijen3 g
garlic (peeled)Groente en fruit2 stukken- nutritional yeastVoorraadkast15 g
per portie
Voedingswaarden
433kcal
- Koolhydraten
- 35 g
- Eiwitten
- 26 g
- Vetten
- 21 g
wat je gebruikt
Keukengerei
Mengkom
jar- Grill
stap voor stap
Bereiding
- Stap 1
Prepare the vegetables
- Wash and chop the baby cucumbers into bite-size pieces.
- Add the cucumbers and the whole sugar bomb tomatoes to a large bowl.
- Stap 2
Add beans and chicken
- Drain and rinse the Great Northern beans and chickpeas, then add them to the bowl.
- Chop the grilled chicken cutlets and add them in.
- Crumble the feta over the salad.
- Stap 3
Make the miso vinaigrette
- Combine the lemon juice, red wine vinegar, olive oil, white miso paste, dried oregano, sea salt, garlic powder, garlic and nutritional yeast in a jar.
- Seal with the lid and shake until emulsified.
- Stap 4
Dress and store
- Pour about half of the vinaigrette over the salad and toss until everything is well coated.
- Divide into meal prep containers and refrigerate.