In Love With Legumes: 3 Healthy Plant-Based Recipes To Try | #DaliasKitchen

Food editor Dalia Dogmoch Soubra gives BAZAAR three delicious plant-based recipes to try with only three simple steps.

White Bean & Tuna Bowl
Prep & cook time: 10 minutes
Serves 2

• 30ml balsamic vinegar
• 50ml extra virgin olive oil
• ½ tsp. salt
• ½ tsp. white pepper
• 2 spring onions, finely chopped
• 500g cooked white beans
• 200g solid white tuna from the can (sustainable)
• A handful of cut cherry tomatoes

1. In a small bowl, combine the balsamic vinegar, olive oil, salt and pepper.
2. In another bowl mix the white beans, tuna and tomatoes. Add the dressing and combine.
3. Season one last time to taste and garnish with extra spring onions.

Crushed Chickpea & Sumac Bowl
Prep & cook time: 10 minutes
Serves 2

• 60ml lemon juice
• 90ml extra virgin olive oil
• 1 small red onion, finely chopped
• 1 minced garlic clove (optional)
• 1 - 2 tsp. sumac
• ½ tsp. salt
• ½ tsp. pepper
• 500g cooked chickpeas
• 2 handfuls of Mache leaves
• 30g crushed pistachios

1. In a small bowl, combine the lemon juice, olive oil, onion, garlic, sumac, salt and pepper.
2. In another bowl crush half the chickpeas, add the remaining whole chickpeas, and Mache. Combine with the dressing.
3. Season one last time to taste, sprinkle more sumac, top with pistachios and a drizzle more olive oil.

Lentil & Feta Bowl
Prep time: 10 minutes
Serves 2

• 30ml lemon juice
• 50ml extra virgin olive oil
• 1 tbsp. Dijon mustard
• A handful finger-torn basil
• ½ tsp. salt
• 500g cooked lentils
• 1 small red onion, finely chopped
• 1 tomato, deseeded and diced
• 200g feta cheese
• Ground fresh black pepper or chilli flakes to garnish

1. In a small bowl, combine the lemon juice, olive oil, mustard, basil and salt.
2. In another bowl mix the lentils, onion, and tomato. Add the dressing and combine.
3. Top with crumbled feta, and finish with black pepper or chilli.

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From the March 2019 Issue of Harper's BAZAAR Arabia

Press play to watch The Wellness Room with Dalia Dogmoch Soubra and Maddison Glendinning