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Chickpeas

Chickpeas as they are, cooked and drained, are a delight in salads. No need to put anything else. They are also worth the boat. Drain them well and add them to your salad.

You do not take anything and you will be providing proteins, fiber and vitamins.

If you like salads with croutons or croutons, make them chickpeas. You can toast them to the pan with a pinch of olive oil and salt, or baked. The texture is very nice and the toasted flavor greatly enriches your salad.

Try making a salad with lettuce, tomato, chickpeas and chopped fresh parsley, seasoning it with tahini, lemon and salt.

Lentils

Like chickpeas, lentils cooked and drained are very good in salads, especially with lemon or vinegar dressings, which improves their texture and flavor.

You can use any type of lentil, they all look good, although if you use the smaller varieties it is possible that they remain in the bottom of the bowl. To avoid it, the rest of the ingredients are cut too small.

A good salad with lentils would be for example: mix of sprouts with lentils, cherry tomatoes, avocado, white asparagus, olives and pickles.

Jewish

White, painted, black ... use whatever you want. Also cooked and drained. It is not necessary to add anything else, just put a good handful in your salad.

The beans are more creamy than chickpeas and lentils, and they look great with onions or raw chives, fresh tomatoes, cucumbers, etc. In general they are a very refreshing and satisfying option.

Make a bean salad with tomato, diced cucumber, corn, beet and carrot, and season with oil, vinegar and salt.

Textured soybeans

If you like it just soaked, then you already have it. If it is not enough to sauté it with a little bit of olive oil and some spices (thyme, oregano, etc) and a splash of soy sauce and add it to our salad. It also serves the one that you have left over from other foods, for example a fine textured soy bolognese or some pieces of thick textured soy that you have used for some fajitas.