Whenever I'm not sure what recipe to make for the blog next, I go for an old Turkish favourite. It's interesting because I never truly appreciated Turkish cuisine enough when I lived there, but since moving to Australia, I truly realised how great it is. So many unique and healthy dishes, and a lot of them vegan by default. One of my favourites is this Bean Salad with Tahini Sauce, also called Piyaz (which apparently means onion ins Farsi, interesting.)
Piyaz is a popular side dish made with Canellini beans, onions, tomatoes and parsley. There are multiple ways of preparing this bean salad, depending on the region it is made in. This version originates from the Antalya, and is made with a tahini/lemon sauce that the bean mixture is placed on top of. It's delicious and creamy with a nice texture and kick from the onions and it's healthy to boot.
You may opt for canned beans or cooked dry beans. I tend to prefer canned, it just makes it so much simpler and faster. Beans can take ages to cook. But the option is definitely there if you're a little more patient than I am. I tend to go through this pretty fast so I double the bean part of the recipe and store it in the fridge. Then when I feel like having some, I whip up the tahini sauce in a couple of minutes. Easy lunchtime snack! Although be wary of taking this to the office, as it's quite potent, what with all that raw garlic and onions. 😅
If you make this recipe, let me know what you think in the comments section below or tag #revelinplants on Instagram! Enjoy.
Run the beans under cold water until the water runs clear. Mix all the ingredients for the bean mixture in a medium bowl.
Whisk all the sauce ingredients together. It tends to get thick and clumpy first when you add the vinegar and lemon juice to the tahini, but adding 1-2 tbsp of water will make it creamy and smooth.
Spread the sauce on a bowl or a plate and add the bean mixture on top. Sprinkle with some more parsley and/or red pepper flakes. Enjoy!
Ingredients
Directions
Run the beans under cold water until the water runs clear. Mix all the ingredients for the bean mixture in a medium bowl.
Whisk all the sauce ingredients together. It tends to get thick and clumpy first when you add the vinegar and lemon juice to the tahini, but adding 1-2 tbsp of water will make it creamy and smooth.
Spread the sauce on a bowl or a plate and add the bean mixture on top. Sprinkle with some more parsley and/or red pepper flakes. Enjoy!
