Warm Fava Bean Salad

You can make this tangy Middle Eastern salad using canned fava beans (broad beans) and enjoy it as a simple meal or serve it as a side dish. If you prepare it a day ahead and serve it cold, the flavour only continues to improve.


  • 2 cans of fava beans (2 x 425 g)
  • 1 large clove of garlic, crushed
  • 3 tomatoes, finely chopped
  • ½ Spanish onion, finely chopped
  • 1 bunch parsley, finely chopped
  • Mint leaves from a few stalks, chopped
  • ½ tsp ground cumin
  • ½ tsp Arabic seven spice
  • Pinch freshly ground black pepper, optional
  • 2 TBSP extra virgin olive oil
  • Juice of 1-1½ lemons, depending on taste


  1. Remove fava beans from cans and warm gently in saucepan. Drain and place in a salad bowl together with all the other prepared ingredients.
  2. Toss gently to combine. The salad should taste tangy and be glistening.
  3. Serve in bowls with Lebanese or Turkish bread on the side or pile on top of toast like a bruschetta.

Serves 4


  • The California Garden brand of canned fava beans is particularly nice. This is available from Arabic supermarkets
  • For a variation, substitute 4 finely chopped spring onions for the Spanish onion.

Per serve: energy 995 kJ (237 Cal); protein 17 g; fat 10 g; saturated fat 2 g; cholesterol 0 mg; carbohydrate 18 g; fibre 12 g; calcium 110 mg; iron 7 mg