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Mediterranean legume salad

Mediterranean legume salad

Cooking time


30 ml (2 tbsp) sunflower seeds

15 ml (1 tbsp) hemp seeds

1 can of 398 ml (14 oz) Bonduelle Legume Blend

80 ml (1/3 cup) sliced olives of your choice

22 ml (1 1/2 tbsp) capers

1-2 cloves garlic, chopped

45 ml (3 tbsp) balsamic vinegar

30 ml (2 tbsp) olive oil

30 ml (2 tbsp) coarsely chopped fresh parsley

Pepper from the mill

500 ml (2 cups) coarsely cut kale

500 ml (2 cups) spinach or lettuce mix

1 small red pepper, diced

3-4 artichoke hearts, cut into 4

125 ml (1/2 cup) dice feta

2 small tomatoes, cut into quarters


In a small pan, over medium heat, heat the sunflower seeds with the hemp seeds for 7 to 10 minutes or until golden brown.

In a bowl, mix the legumes with the olives, capers, garlic, balsamic vinegar, olive oil and parsley. Pepper generously.

Share the kale and spinach in 3 bowls.

Divide the ingredients on top into sections: seasoned legumes, red peppers, artichoke hearts, diced feta and tomatoes.

Garnish with the mixture of sunflower seeds and roasted hemp seeds and enjoy.

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