I love this salad. It is like summer in a bowl–and now, at the end of August, is the best time to linger over that feeling, right?
A note about fava beans: also known as broad beans, these large, light green beans are a greatly misunderstood legume. While we tend to extol the virtues of chickpeas or lentils, these green giants get ignored–but they have a lovely, savory and mildly sweet flavor that lends itself well to all sorts of salads, dips, or main dishes. And in Egypt, they use fava beans for falafels instead of chickpeas as in other regions.
You can serve this fresh and colorful salad on its own, as a light lunch, or as a side dish with dinner. It is also a great option for a packed lunch to work.
Summer Lemon and Garlic Fava Bean Salad
Serves 2-4 people
For the salad
400g broad beans (frozen are ok, but do take advantage of the fresh produce)
300g tomatoes (I like using baby plum tomatoes here)
1 bunch of spring onion
1 small bunch of parsley (optional)
2 stalks of celery
For the dressing
2 tablespoons of oil (I like linseed oil)
1.5 tablespoons of lemon juice
2 cloves of crushed garlic
1 teaspoon of lime juice (optional)
Pinch of sugar
Salt and pepper
1. Put broad beans in a pot, and cover with boiling water. Cook for 5 minutes (they don’t take long at all), and drain, and rinse under cold water
2. Remove the outer skin from the broad bean – this step is optional, you don’t have to do it, but the broad bean skin can be tough
3. Chop tomatoes, spring onions, celery, and parsley (if using)
4. Mix all ingredients for the dressing
5. Mix everything and let it sit in the fridge for at least 30 minutes for the flavours to develop.
1. Try adding a dash of chili oil for a different flavor.
2. When using the onions I like to chop them, add a little bit of salt, and squeeze it a little with my hand. I know, it sounds weird but it takes the edge off the onion.
Also see: Vegan Waldorf Chickpea Salad
Photo: Joanna Fiminska