Go Back to Recipes Page      Print This

Mediterranean Bean Salad

This delicious main course salad is out of this world...and leaves tons of room to interpret it for your own tastes. Change the beans, the veggies, whatever. Just enjoy it!

1 piece kombu
1 cup chickpeas
1 head endive
3 tablespoons extra virgin olive oil
1 clove garlic, sliced thin
1 red onion, half moons
1 lemon, zested and juiced
1/4 pound crimi mushrooms
1 carrot, julienned
1/2 cup diakon, julienned
2 teaspoons mirin
1 cucumber, half moons
3 radish, slice thin
1/2 cup fresh flat-leaf parsley
3 tablespoons balsamic vinegar

Cook kombu and chickpeas for 45 minutes under pressure. Rinse the endive and drain, arrange on platter. Saute garlic until browned, add onions and cook to limp. Add zest, mushrooms and cook until mushrooms release their liquid. Add carrot, diakon and mirin, season. Reduce to low and simmer for 7 minutes. Add chickpeas and cook until liquid is absorbed. Remove from heat and stir in cucumbers, radish, parsley, vinegar and lemon; serve over endive. 


Ergo Chef
 Christina's Advertisers
 The Fruit Company