Outside of the yogi world, I’ve found that runners are amongst the few communities of athletes who take a non-meat sort of lifestyle to heart. That’s why I especially love sharing the recipes I discover that provide ample non-animal sources of protein and energy. Our options are limited, after all.
I used to be a meat eater — like, a big, voracious lover of all things bacon and burgers. For nearly four years now though, I’ve been sticking to a cleaner sort of lifestyle. That’s not to say when Noah gets a burger, I don’t sometimes ask for a little nibble. Or if there’s chicken salad from my favorite childhood bagel store on the counter that I won’t scoop a bit onto my brunch plate.
Maybe it’s for the nostalgic value that those few bites provide; I don’t know. Either way, afterward, I typically remember why I gave up chicken, steak and the likes in the first place anyway. The rich flavors and meaty textures hardly sit well in my stomach anymore.
Because of this stark lifestyle change, I’ve also had to be increasingly mindful of adding protein to my meals — and there are so many great ways to do so without turning on the grill (except for delicious summer veggies, of course).
Like beans. They’re not just good for your heart (tee hee), but they’re also an incredibly filling and satisfying form of nourishment.
The following is a white bean salad you can make as a side dish, a snack, or a topping for greens and other veggies. Not only is it perfect for spring, but it’s kind to your wallet and conscious of your limited schedule. Enjoy!
What You’ll Need
2 cups small dried white beans (cooked or canned)
1 medium Spanish onion, halved and finely chopped
1 tablespoon finely chopped Italian flat-leaf parsley
4 cloves garlic, minced
3 teaspoons freshly squeezed lemon juice
2/3 cup extra-virgin olive oil
1 1/2 teaspoons sea salt
1 teaspoon Aleppo pepper
[Optional] 2 to 3 tablespoons tahini
2 hard-boiled eggs, quartered and sliced
How to Make It
1. Combine the cooked or canned beans with onions and parsley; mix well and set aside.
2. In a large bowl, combine the garlic, lemon juice, olive oil, salt to taste and Aleppo pepper. If you’re looking for a true, traditional Turkish dish, add in the tahini. (Note, I wanted something lighter, and therefore left it out.)
3. Whisk well, add beans, and toss to mix. Let cool, and taste for seasoning.
4. Arrange on a dish or serving platter. Place bean mixture and decorate with eggs and olives. (Note, I like to bake or toast my olives first so they’re nice and warm.)
5. Add a final dash of Aleppo pepper.
- Is this something you’d make?
- What are your favorite non-meat sources of protein?
- Would you do anything differently? I thought I’d hate the onions, but they turned out to be a nice contrast to the sweet white beans.