Turkish White Bean Salad with Egg

With 344 kcal and 20g of protein, this meal combines plant-based fiber with high-quality animal protein to keep you full for longer.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (1 serving), not per serving.

• 130 g boiled dried beans · 178 kcal in the whole recipe
• 1 boiled egg · 77 kcal in the whole recipe
• 1/2 onion · 16 kcal in the whole recipe
• 1/2 tomato · 11 kcal in the whole recipe
• 2 sprigs parsley · 4 kcal in the whole recipe
• 1 1/2 tsp olive oil · 61 kcal in the whole recipe
• Sumac, vinegar, salt

Method

1. Required equipment: A cutting board, a knife, a mixing bowl, and a fork.

   

2. Peel the onion and use a knife to slice it into thin, half-moon shapes.

   

3. Place the sliced onions into the bowl and add a pinch of salt and sumac.

   

4. Massage the onions with your hand for 1 minute until they soften.

   

5. Dice the tomato into small cubes and add them to the bowl over the onions.

   

6. Finely chop the parsley and add it to the bowl.

   

7. Pour the boiled white beans into the bowl and gently mix all ingredients with a spoon.

   

8. Drizzle the olive oil and vinegar over the mixture.

   

9. Cut the boiled egg into quarters with a knife and place them on top of the salad.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.