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Moroccan Loubea Salad
[Vegan]

PP By: Planted and Picked

Author Bio

Sandra and Scott spend a lot of time and energy building plant-based staple meals that... Read More

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Moroccan Loubea Salad [Vegan]

Dairy Free

Vegan

This is not the three-bean salad you grew up with at every weekend barbecue! The creamy tahini dressing is flavored with lemon and dill and pops with flavor.

Ingredients You Need for Moroccan Loubea Salad [Vegan]

For the Salad Mix:

14 oz (398 ml) kidney beans
14 oz (398 ml) pinto beans
14 oz (398 ml) butter beans
14 oz (398 ml) chickpeas
1/3 cup (80 ml) red bell pepper, diced finely
1/3 cup (80 ml) green bell pepper, diced finely
1/3 cup sweet white onion, diced finely

Tahini Dill Dressing:

3/4 cup (120 ml) tahini
1/2 cup (120 ml) lemon juice, freshly squeezed
1/4 cup (60 ml) white wine vinegar
1 tablespoon (15 ml) maple syrup
1/2 cup (120 ml or 20 g) fresh dill packed (stripped from stalks)
2 garlic cloves, minced
1/2 teaspoon (2 ml) fine sea salt
1/4 cup (60 ml) filtered water

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How to Prepare Moroccan Loubea Salad [Vegan]

Rinse and drain beans and add to a mixing bowl
Dice peppers and onion and mixe with beans
Combine all dressing ingredients and pour over salad, stirring to combine and that's it – did we say easy!?!
We typically make this a day in advance to allow the dill and garlic to infuse their flavours into the dressing, but if you don't have time, it's still wonderful the day you make it!

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