Pulses Salad



  • 50g chickpeas
  • 50g dry black-eyed peas
  • 50g mung bean
  • 25g mexican bean
  • a bunch of parsley
  • ½ bunch of scallions
  • 50g pomegranate
  • 50g walnut
  • 1 yellow capsicum
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • Salt
  1. Soak all pulses overnight. Boil the pulses separately.
  2. Wash and chop the greens.
  3. Mix pulses, greens, pomegranates and walnuts in a large bowl. Add olive oil and balsamic vinegar before serving. Serve with chopped yellow capsicum on top.

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