Prep
5m
Cook
15m
Total
20m
Ingredients
Method
Nutrition
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For
2
M
I
1
Red onion, sliced
10
Sundried tomatoes, roughly chopped
1
tbsp
Capers, heaping, roughly minced
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Per Serving
Calories
618kcal
Fat
19g
Carbs
89g
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🫙 Store in the fridge for up to 4 days. ❄️ Freeze for up to 3 months.
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F
Fiona B
4 months ago
Loved this and so did my non vegan husband and son. I subbed black eyed beans for the chickpeas as my crazy husband isn't a fan of the chickpea (what a freak). It was amazing, creamy and tangy and altogether delicious!
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Gigi
4 months ago
So glad it was a hit for all the family 💚 the beauty of this salad is that it works with every kind of bean :)
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F
Fiona B
4 months ago
do you make your own pesto and can we have the recipe please?
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Gigi
4 months ago
Yes I use my own pesto 😊 Absolutely, I’ll share the recipe soon 😊
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C
Chiara C
4 months ago
Divine, I added some TVP and served it on top of crunchy salad for texture. Super yummy
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Reply
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Gigi
4 months ago
Crunchy salad is a really good idea! I will try that myself next time I make it xx
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Prep
5m
Cook
15m
Total
20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
1
Red onion, sliced
10
Sundried tomatoes, roughly chopped
1
tbsp
Capers, heaping, roughly minced
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
618kcal
Fat
19g
Carbs
89g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
🫙 Store in the fridge for up to 4 days. ❄️ Freeze for up to 3 months.
Only visible to you
Made it?
Cancel
F
Fiona B
4 months ago
Loved this and so did my non vegan husband and son. I subbed black eyed beans for the chickpeas as my crazy husband isn't a fan of the chickpea (what a freak). It was amazing, creamy and tangy and altogether delicious!
Like
Reply
Cancel
Gigi
4 months ago
So glad it was a hit for all the family 💚 the beauty of this salad is that it works with every kind of bean :)
Like
Reply
Cancel
F
Fiona B
4 months ago
do you make your own pesto and can we have the recipe please?
Like
Reply
Cancel
Gigi
4 months ago
Yes I use my own pesto 😊 Absolutely, I’ll share the recipe soon 😊
Like
Reply
Cancel
C
Chiara C
4 months ago
Divine, I added some TVP and served it on top of crunchy salad for texture. Super yummy
Like
Reply
Cancel
Gigi
4 months ago
Crunchy salad is a really good idea! I will try that myself next time I make it xx
Like
Reply
Cancel
