📝 About This Recipe
This vibrant salad celebrates the ancient Roman 'super-bean,' the lupini, known for its incredible protein density and satisfyingly firm texture. We’ve paired these golden gems with crisp Persian cucumbers, briny Kalamata olives, and a bright lemon-oregano vinaigrette to create a refreshing Mediterranean masterpiece. It is a sophisticated, plant-forward dish that works perfectly as a protein-packed lunch or a stunning side for a summer al fresco dinner.
🥗 Ingredients
The Legume Base
- 2 cups Lupini beans (cooked, peeled, and rinsed if using jarred in brine)
- 1 can Chickpeas (15 oz, drained and rinsed for textural contrast)
Fresh Vegetables & Aromatics
- 3 pieces Persian cucumbers (quartered lengthwise and sliced into half-moons)
- 1.5 cups Cherry tomatoes (halved)
- 1/2 small Red onion (very finely diced)
- 1 medium Yellow bell pepper (seeded and diced into 1/2-inch pieces)
- 1/2 cup Fresh parsley (flat-leaf, roughly chopped)
- 1/4 cup Fresh mint (finely chiffonaded)
Briny Accents
- 1/2 cup Kalamata olives (pitted and halved)
- 2 tablespoons Capers (drained)
- 1/2 cup Vegan feta cheese (crumbled (optional for plant-based creamy finish))
Lemon-Oregano Vinaigrette
- 1/4 cup Extra virgin olive oil (high quality, cold-pressed)
- 3 tablespoons Lemon juice (freshly squeezed)
- 1 tablespoon Red wine vinegar
- 2 cloves Garlic (minced into a paste)
- 1 teaspoon Dried oregano (Greek variety preferred)
- 1/2 teaspoon Sea salt (adjust to taste based on bean saltiness)
- 1/4 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
If using jarred lupini beans, drain them and rinse thoroughly under cold water. If they still have their translucent skins, gently squeeze each bean between your thumb and forefinger to pop the bean out of the skin; discard the skins.
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2
In a small glass jar or mixing bowl, combine the extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper.
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3
Whisk the dressing vigorously until emulsified, or shake the jar with the lid on until the mixture is creamy and well-combined.
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4
Place the finely diced red onion in a small bowl of cold water for 5 minutes. This removes the harsh 'bite' and keeps the flavor mellow.
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5
In a large, wide mixing bowl, combine the peeled lupini beans and the rinsed chickpeas.
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6
Add the sliced cucumbers, halved cherry tomatoes, and diced yellow bell pepper to the bean mixture.
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7
Drain the red onions well and pat dry with a paper towel, then add them to the large bowl.
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8
Fold in the Kalamata olives and capers, ensuring an even distribution of the briny elements.
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9
Drizzle the lemon-oregano vinaigrette over the salad. Use a large rubber spatula to toss gently, ensuring every bean and vegetable is coated.
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10
Add the chopped parsley and mint. Tossing the herbs in at the end prevents them from bruising and keeps their color vibrant.
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11
If using, sprinkle the crumbled vegan feta over the top and give it one very light toss so the 'cheese' doesn't break down too much.
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12
Taste a bean and a piece of cucumber together. Adjust seasoning with an extra squeeze of lemon or a pinch of salt if needed.
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13
For the best flavor, let the salad sit at room temperature for 15-20 minutes before serving to allow the beans to marinate in the dressing.
💡 Chef's Tips
Always peel the lupini beans if they aren't 'snack-ready' types; the skins can be tough and fibrous. If you find the salad too acidic, add a half-teaspoon of agave nectar or maple syrup to the dressing to balance the lemon. To keep the salad fresh for meal prep, store the dressing separately and toss just before eating. Substitute the yellow pepper with roasted red peppers for a smokier, softer flavor profile. Be careful with salt! Lupini beans are often stored in a heavy brine and may already be quite salty.
🍽️ Serving Suggestions
Serve alongside warm, toasted pita bread and a side of creamy hummus. Pair with a chilled glass of Assyrtiko or a crisp Sauvignon Blanc. Scoop into romaine lettuce leaves for a refreshing, low-carb 'taco' style lunch. Top with a piece of grilled tofu or tempeh for an extra protein boost. Serve as part of a larger Meze platter with dolmas and roasted eggplant.