Chickpea, black-eyed pea and mung bean salad mix Calories

A lemon-and-olive-oil dressing works especially well with chickpea, black-eyed pea and mung bean salad mix. Garlic, cumin, parsley or chopped red onion can add flavor without overpowering the beans.

Cook the chickpeas, black-eyed peas and mung beans separately until tender, then drain and cool them before combining. Their cooking times differ, so cooking each type on its own helps prevent the mung beans from turning mushy.

Yes, canned chickpeas, black-eyed peas and mung beans work in a salad mix. Drain and rinse them to remove the canning liquid and some of the added salt, then let them drain well so the dressing does not become watery.

To keep chickpea, black-eyed pea and mung bean salad mix from getting mushy, cook each bean only until tender and cool it before mixing. Fold in the dressing gently and add delicate herbs just before serving.

Chickpea, black-eyed pea and mung bean salad mix pairs well with grilled vegetables, flatbread, roasted chicken or fish. For a fully plant-based plate, serve it with vegetables and a grain such as bulgur or brown rice.

Keep chickpea, black-eyed pea and mung bean salad mix in a covered container in the refrigerator and eat it within a few days. Discard it if it has been left at room temperature for an extended time.

You can freeze chickpea, black-eyed pea and mung bean salad mix, but thawing may make the beans softer and less pleasant in a cold salad. Freeze the cooked beans without fresh herbs or dressing, then add those after thawing.

Chickpea, black-eyed pea and mung bean salad mix contains plant protein, but the beans do not need to be paired with a specific food at the same meal to make your overall diet adequate. Eat a varied range of protein sources across the day.

It can: the fiber and fermentable carbohydrates in chickpea, black-eyed pea and mung bean salad mix may cause gas for some people. A smaller serving and rinsing canned beans can make the salad easier to tolerate.