Lettuce hearts with a cream of cashew nuts and chickpeas

served with cucumber, tomato, scallion and black beans

This fresh salad has the intensity of the lemon and is accompanied by a cream of chickpeas and cashew nuts and exquisite crudités.

Nice and quick!
Vegan
Gluten-free

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

tree nut, sesame

Utensils:

(Hand) blender

Ingredients

Tomato

Scallion

Cucumber

Lemon

Lettuce hearts

Hummus dressing

Cooked chickpeas

Cashew nuts

Cooked black beans

Fresh parsley

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3017
721
36
5
83
13
26
28
0
34

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Soak the cashew nuts in a cup of boiling hot water for 5 minutes.

For the hummus: drain the chickpeas and reserve the water. Place the chickpeas in a tall mixing jar. Add 1/4 cup of the chickpea water together with the hummus dressing and drained cashew nuts. Blend everything with a hand blender to a smooth paste and set aside.

For the salad: wash the vegetables. Peel the cucumber. Drain and wash the black beans. Finely chop the cucumber, tomato, scallion and parsley. Place all vegetables and the beans in a salad bowl. Season it with the juice of the lemon and 2 tablespoons of oil. Season to taste and mix it well.

Cut the base of the lettuce hearts and separate the leaves. Spread them on a plate and add 1 teaspoon of hummus on each leaf. Finish with the salad on top of each leaf and serve.