Fava beans with walnut mustard sauce
Portions: 4 servings
Prepared by George Nasser
Ingredients:
2 cups (2 15 oz cans) cooked fava beans
1 cup (1 15.5 oz can) chickpeas
2 coarsely chopped medium size tomatoes
4 coarsely chopped pickled cucumber slices
¼ cup coarsely chopped walnuts (about 10)
¼ cup chopped fresh parsley – partial 1 bunch
¼ cup chopped fresh red radish - 2
¼ cup chopped fresh green onion - 6
2 tb prepared mustard (dry mustard + 2 tb water)
3 tb lemon juice (or 1+ freshly squeezed lemon)
4 tb extra virgin olive oil
1 tb cumin
½ ts garlic sea salt
Method:
Mix the fava beans and chickpeas with its liquid in a pot, cover as needed with water, bring to a boil, and keep on very low heat for at least 10 minutes.
Chop the vegetables, pickles, and walnuts and place in separate bowls.
Prepare the sauce by mixing the prepared mustard, lemon juice, extra virgin olive oil, cumin, salt, and walnuts.
Drain the beans and put in a glass or stainless steel bowl.
Mix the beans with the sauce.
Add the chopped tomatoes, pickled cucumber, radish, and green onion, and then mix all together.
Garnish with chopped parsley.
Serve with Pita bread.
Health Note:
This Mediterranean dish is a good source of healthy antioxidants, vitamins, minerals, plant sterols, and fiber. The recipe is loaded with nutrients, low in saturated fat, has no cholesterol, and contains a high concentration of thiamin, folate, vitamin B-6, iron and potassium. All this together contribute to a better digestive system, cardiovascular health, and can improve overall immunity.
