Name: Tahini Lemon Kidney Beans Salad with Eggplant and Cucumber
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Ingredients: 200 g arugula; 1 medium (about 300 g) eggplant; 1 (about 250 g), diced cucumber; 240 g canned kidney beans; 60 ml tahini; 30 ml lemon juice; 1 clove minced garlic; 30 ml olive oil; to taste Salt and pepper; for garnish Fresh parsley; 1 cut into wedges lime; Extra chopped vegetables such as bell peppers or carrots (optional); crumbled Feta cheese (optional)

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Tahini Lemon Kidney Beans Salad with Eggplant and Cucumber

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Indulge in a vibrant and nutritious Tahini Lemon Kidney Beans Salad with Eggplant and Cucumber! This delightful bowl mixes peppery arugula with roasted eggplant and crisp cucumber, all topped with protein-packed kidney beans. Each bite is drizzled in a zesty tahini lemon dressing and adorned with fresh parsley and a refreshing lime wedge. Feel free to customize it with your favorite greens or add more seasonal veggies for an extra crunch!

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Prep Time 15

Cook Time 25

Total Time 50

Servings: 4

Course: From the Big Screen

Cuisine: Global (Mediterranean-inspired)

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

200 g arugula
1 medium (about 300 g) eggplant
1 (about 250 g), diced cucumber
240 g canned kidney beans
60 ml tahini
30 ml lemon juice
1 clove minced garlic
30 ml olive oil
to taste Salt and pepper
for garnish Fresh parsley
1 cut into wedges lime
Extra chopped vegetables such as bell peppers or carrots optional
crumbled Feta cheese optional

Equipment

20 cm (8 inch) square baking tray
Chef's knife
Heatproof mixing bowl
Roasting pan or skillet
Electric mixer (or whisk)
Blender for dressing

Method

Preheat your oven to 200°C (400°F).
Cut the eggplant into 1-inch cubes, then spread it out on a baking tray. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast in the oven for 20–25 minutes, or until tender and slightly golden.
In a large mixing bowl, combine the arugula, diced cucumber, and kidney beans.
For the dressing, whisk together tahini, lemon juice, minced garlic, and olive oil in a separate bowl. If the dressing is too thick, add a little water, a teaspoon at a time, until desired consistency is reached. Season with salt and pepper to taste.
Once the eggplant is roasted and has cooled slightly, add it to the mixing bowl with the salad ingredients.
Drizzle the tahini lemon dressing over the salad and gently toss everything together until evenly coated.
Serve topped with fresh parsley and a lime wedge on the side for a refreshing squeeze!

Nutrition

Calories: 320kcalCarbohydrates: 34gProtein: 12gFat: 17gSodium: 370mgPotassium: 550mgFiber: 10gSugar: 3gVitamin A: 1500IUVitamin C: 14mgCalcium: 90mgIron: 2.5mg

Notes

Feel free to swap out the kidney beans for chickpeas or black beans for a different flavor profile!
If you’re looking for added creaminess, crumbled feta cheese makes a great topping.
This salad is perfect for meal prep too; just keep the dressing separate until right before serving to maintain freshness.
Enjoy experimenting with different vegetables to suit the seasons!

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Tahini Lemon Kidney Beans Salad with Eggplant and Cucumber