Greek cuisine offers a variety of delicious legume dishes that are inherently vegetarian and often vegan. Legumes such as lentils, chickpeas and beans are often featured in these dishes and are valued for their nutritional richness and their ability to create hearty, flavourful, and satisfying meals.
I love to prepare one of these dishes at least once a week, and appreciate how simple yet nourishing they are.
Whether you follow a vegetarian or vegan diet, or are simply looking for a meat-free option, legume-based recipes are an excellent choice.
1. Lentil Soup (Fakes)
Greek lentil soup, known as fakes (pronounced "fah-kehs), is a comforting dish made from brown or green lentils. This hearty and nutritious soup is popular in Greek cuisine and is enjoyed throughout the year.
I personally like to serve it with a slice of crusty bread, an extra drizzle of Early Harvest Extra Virgin Olive Oil, a side of kalamata olives and feta cheese. Hmm!
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2. White Bean Soup (Fasolada)
Greek white bean soup, known as fasolada, is a traditional soup that has been a staple of Greek cuisine for centuries. A satisfying dish that is especially enjoyed during the cooler months. It's known for its simplicity and wholesome flavours.
The choice of accompaniments for fasolada can be tailored to your preferences and what you have on hand. It's a versatile soup that can be enjoyed with a variety of side dishes to make a complete and enjoyable meal.
A favourite side dish that pairs beautifully is pan-seared kefalotyri or halloumi cheese.
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3. Baked White Beans (Gigantes)
Greek baked beans is another classic dish with its own unique flavour profile and culinary charm.
Made with giant white beans, known as gigantes in Greek, this recipe has a thicker and creamier consistency due to the baking process.The rich tomato sauce is a defining element which compliments the creamy texture of the beans.
Its versatility makes it suitable for various dining occasions, whether you choose to make it the star of the show as a main dish or incorporate it into a larger meal as a side dish.
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4. Yellow Split Pea Puree (Fava)
Yellow split pea puree, also known as fava, is a traditional Greek dish that features split yellow peas cooked to a creamy consistency.
It's commonly served as an appetiser or side dish, however I prefer to serve it as a main dish with an array of sides. Some of my go-tos are fried green peppers with vinegar, kalamata olives or if I'm craving something particularly savoury I'll opt for a side of tinned sardines.
I garnish my fava with a drizzle of Organic Extra Virgin Olive Oil, capers and a sprinkle of oregano.
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5. Chickpea Soup (Revithia)
Another hearty legume-based soup, showcasing once again the beauty of simple, wholesome ingredients. Despite its simplicity, this dish offers a deeply satisfying flavour and is cherished for its comforting qualities.
The upside to most legume-based dishes such as this one, is you can speed up the cooking process by using tinned legumes. A convenient and practical alternative for minimising prep time.
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6. Black Eyed Pea Salad (Mavromatika)
Greek black-eyed pea salad is made with a variety of fresh and colourful ingredients, creating a vibrant dish that is visually appealing and enticing owing to the contrast of soft and crunchy textures.
It's a great make-ahead salad and preparing it in advance allows the flavours to meld and develop, making it even more delicious. It's typically enjoyed chilled or at room temperature, making it a refreshing option for warm weather or outdoor gatherings.
My go-to extra virgin olive oil for this particular dish is 9 Ultra Premium, as its mild and delicate flavour complements the salad and adds a silky and luscious mouthfeel.