Energizing bowl

A breakfast recipe with low glycemic index, for sink the craving of 10-11am ! Can be conveniently prepared the day before.



10 minutes Preparation

10 minutes Preparation

20 minutes Cooking

20 minutes Cooking

841 Kcal Per Serving

841 Kcal Per Serving


4 cups (1 L) mixed legumes

2 cloves garlic, minced

1 green pepper, diced

1/4 cup (65 ml) extra virgin olive oil 

1 squeezed lemon

2 tbsp base garlic and parsley

1 pinch of salt 

Pepper to taste

2 tbsp (10 g) fresh Italian parsley (dish), chopped


  1. Drain and rinse the pulse mixture and put it in a bowl.

  2. Mince the garlic, slice thinly and add to the mixture.

  3. Beat the olive oil, lemon juice, garlic and parsley base, salt and pepper in a small bowl, using a fork, until the vinaigrette is emulsified. 

  4. Pour over the salad and mix well.

  5. Cool in refrigerator 20 min.

  6. Toss salad, garnish with chopped parsley and serve.