This Lupini Bean Salad with Crushed Pistachio is a delicious high-fiber side dish with a crunchy pistachio topping. It would make a great addition to any warm meal! Or pair it with a side baked sweet potato or roasted squash for a full meal!
This lupini bean salad is a quickie appetizer that's also delicious and packed with nutrients! Serve it for snack time, for a get together with friends, or on top of a lunch or dinner salad.
Here's a secret: I don't love to spend hours in the kitchen. I very much enjoy the process of cooking, but I'm often in a hurry. (Life is busy, after all!) And so I'm really a fan of healthy meals in a flash.
We eat a lot of beans in my house. My boyfriend, Lawrence, and I will often make a quick lunch or dinner with chickpeas or kidney beans. Recently, I've been really into lupini beans. If you've never tried them, go try them! Where to buy lupini beans?They're often sold in glass jars in the ethnic food section of the grocery store, and you can buy them on Amazon.com. The best part is you don't have to know how to prepare lupini beans, because the type sold in a jar requires no preparation!
So I made this quick lupini bean salad with a base of lupini beans, jazzing up
the flavor with whole-grain mustard and red pepper flakes. Then I topped my creation with crushed pistachio for extra crunch and extra protein. You see, as a dietitian, I want to
make sure the vegan dishes I'm creating offer plenty of fueling protein!
And wondering how to crush pistachios? Just put the nuts in a zip-top plastic bag, then you can either crush with a meat tenderizer or really anything on the heavier side, such as a can of beans.
Lawrence and I ate this lupini bean salad with crushed pistachio for dinner last night. You could pair it with a green salad. Or you can do what we did and pair it with whole-grain toast topped with sliced avocado. The combo was delish, and the crushed pistachio adds such a nice crunch!
Looking for more recipes with beans? Here are a few of my favorites:
And if you're looking for a light dressing idea, here's how to make healthy salad dressing with juice and other ingredients you likely already have on hand. You can also try a simple pomegranate vinaigrette.
Helpful kitchen tools:
1/2 cup baby spinach
1 cup jarred lupini beans, drained and rinsed
1 Tablespoon whole-grain Dijon mustard
1 teaspoon extra-virgin olive oil
1/2 teaspoon crushed red pepper flakes
Dash black pepper
1 1/2 Tablespoon no-salt pistachios, crushed
Place spinach at the bottom of a small bowl; set aside. In another small bowl, mix together beans, mustard, olive oil, red pepper, and black pepper. Top with pistachios. Makes 1 serving.
Nutritional information per serving: Cal: 290 Fat: 14 g Sat fat: 1.5 g Pro: 23 g Carbs: 17 g Sugar: 1 g Fiber: 6 g Chol: 0 mg Sod: 1,140 mg
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