Mixed Legume and Grain Salads

PREPARATION: Soak the chickpeas overnight and cook them the next morning over moderate heat, adding warm water only if needed. Drain them and place them in a baking dish. Add the cleaned and sliced onions. Wash, dry, and slice the cherry tomatoes and mushrooms, then add them to the dish. Separately, prepare a dressing with the juice of half a lemon, a pinch of salt and pepper, and a drizzle of extra virgin olive oil. Pour the dressing into the baking dish with the rest of the ingredients. Mix thoroughly to combine all the ingredients. Finely chop the parsley, previously washed and dried, and serve.

PREPARATION: Soak the beans overnight and cook them the next morning over moderate heat, adding warm water only if needed. Let them cool well, drain them from the cooking water, and mix them with the tuna, thinly sliced celery, and red onion. Season with extra virgin olive oil and lemon juice.

PREPARATION: Bring water to a boil and add salt to taste. Gradually pour in the Mixed Grain Fantasy and let it cook for 35-40 minutes. Wash and cut the cherry tomatoes and arugula. Drain the Mixed Grain Fantasy and mix in the ingredients.

PREPARATION:  Heat the vegetable broth. Rinse the quinoa thoroughly to remove all the saponin, then cook it in the vegetable broth. Once cooked, drain it and let it cool, loosening it slightly with a spoon. While the quinoa is cooling, finely chop the white onion. Grate the zucchini using a coarse grater. Sauté the onion in a little oil, add the grated zucchini and season with paprika or turmeric and a pinch of salt. When all the ingredients are cooked and cooled, mix them in a bowl, adding the tuna. Shape the mixture into patties and bake them in the oven at 180°C until they are lightly golden on the surface. Serve your quinoa patties with tuna and zucchini.

PREPARATION: Rinse the farro under running water. Bring a pot of water to a boil with the lemon zest and add the farro. The lemon zest adds flavor to the farro and should be removed at the end of cooking. Cook over low heat for 20-25 minutes. Drain the farro and let it cool by rinsing it under cold running water. Transfer it to a large bowl and dress it with olive oil. Mix with a wooden spoon and set aside. Cut the cherry tomatoes. Season them with salt and let them rest in a colander for 10 minutes to drain all the excess liquid. Slice the olives and add them to the farro along with the tomatoes and drained tuna. Finely chop the parsley and basil and dress the salad with the herbs and capers. Adjust with olive oil and salt and serve. If you prefer a cooler salad, refrigerate the bowl for 30 minutes.

PREPARATION: Cook the lentils in vegetable broth for about 25-30 minutes, until tender but still whole. Drain them and let them cool slightly. Cut the preserved lemon into small pieces and mix it with the lentils (alternatively, season the lentils with lemon juice according to your taste) along with 2 generous tablespoons of olive oil. Slice the smoked salmon into strips. Crumble some feta cheese. Serve the lentils on a plate (you can use a pastry ring if you have one) topped with the salmon strips and crumbled feta. Garnish with chives and another drizzle of olive oil.

PREPARATION: Start by boiling the barley in 1.5 liters of boiling water. Meanwhile, wash the cherry tomatoes and cut them into quarters. Melt the anchovies in the oil over the heat for a few moments; add the shrimp and sear them for a few seconds. When the barley is cooked (remember it should remain slightly crunchy), drain it well and sauté it in the pot with the previously prepared ingredients. Remove from heat, let it cool, then add the cherry tomatoes and torn basil leaves; add another drizzle of oil, season with pepper to taste, and mix well. Let it rest and cool completely, then place the barley salad with anchovies, shrimp, and cherry tomatoes in the refrigerator for at least an hour.