This is a recipe known only to people from my small community in the state of Maharashtra in India. Such recipes, using coconut and mangoes are specific to the western coastal belt of India, especially Maharashtra because of the abundance of these fruits. During Spring, raw mangoes start appearing in the markets and a countless dishes are made from these tangy treats. One of these is a salad prepared using fresh coconut, raw mango and raw chickpeas soaked in water to soften them. All of this is ground together with chillies and tempered with spices. Garnished with salt, sugar and fresh coriander, this is a unique and unknown savoury salad which I can eat in bucketfuls!

Tangy , full of crunch , protein and texture, this salad is a much loved recipe at my house. I loved illustrating this recipe digitally. The borders feature Indian designs called Rangoli/kolam that are decorative drawings done in rice flour or colored powder to adorn the entrances of homes. When done in rice flour, these designs become food for little creatures like ants.

This Chickpea Meringue recipe is perfect when you don´t have much stuff at home but need to make yourself a treat. Eat it as it is or have it on ice cream. If you have some fruits home, you can turn this easy meringue as an beautiful pavlova. Don´t forget to make a sallad on the chickpeas after using the broth!

A wonderful and healthy recipe from kitchens of India. It’s available mostly in all Indian pantry and make a perfect combination with rice n chapati the perfect blend is with bhature Tht is deep fried chapatis

It doesnt get any easier than this! A chickpea sallad is full of vitamins and are so easy to prepare. All you need is a few pantry stuff and feel free to change items if you have another things in your pantry.

Beets are truly magnificent. Not only can they grow in pretty much any climate, they are a chameleon in how they enmesh themselves into savoury and sweet recipes with equal aplomb. Oh! And they make wicked good tie dye, as their jewel toned stain is so deeply hued it is otherworldly in its vividness. So this beet hummus is freaking delish, AND it's good for you AND it will sustain you throughout the day. On crackers or toasted pita with veggies for lunch, snack or whatever, it fills you right up and gives you tonneau of plant based energy to burn. Can we also mention their earthy, sweet, mineral flavour profile? Beets, beets, magical beets✨

I knew I wanted to draw desserts with beans, and upon doing some research, I found that different countries around Asia have their own versions of shaved ice and sweet beans. I wanted to highlight this fact in my illustration, so I made sure to include other ingredients that are particular to each country's interpretation of the dessert. I personally love having lots of beans in my halo-halo!

Contest Category: I've BEAN Around the World

Few bean dishes have more regional variations than hummus, a Middle Eastern/Mediterranean dip made from chickpeas (aka garbanzo beans). It can be silky-smooth or chunky or whole-bean; spicy or nutty or herbed; topped with za'atar or paprika or pine nuts or olives or parsley. No matter whether Egyptian or Syrian, Lebanese or Israeli, Turkish or Greek, it's guaranteed to be delicious! (Who doesn't love earthy chickpeas and buttery tahini drizzled with olive oil?)
So grab a piece of pita bread or some fresh veggies, and start dipping!

Lots of beans, farro, and plenty of vegetables in a Mediterranean inspired vinaigrette.

Fresh, crunchy, creamy and tangy...this bean salad is healthy comfort food. I always make a huge bowlful expecting it to last 2-3 days but it never does! I use as many colours and textures in the vegetables as I can so it looks as good as it tastes. Whenever I feel a little run down, this salad is my go-to booster!

Beans Around the World
Stewed red beans (also white and black beans) are a hallmark of Dominican nutrition, most Dominicans eat them almost every day, and I have hated them with a passion since I was a little girl (my mom forced me to eat them because they're rich on Iron), beans have always been my least favorite food. A couple of years ago my sister was having some friends over and she prepared this Beans Salad recipe, which I almost refused to taste (on account that I hate beans), but when I finally gave in and tasted it, I loved it, I was like, If there is a good-tasting way of preparing beans why do they make that horrible stewed beans, and why was I forced to eat them when I was a kid? My mom could have given me this salad and I would have loved to eat beans. The point of this story is to say that this recipe is really tasty and I love it, even though I hate beans.

Sundal is a common evening snack consumed with relish throughout South India.It is made with Garbanzo beans also known as chick peas.It is common man's protein rich diet.This is distributed in places of worship,in beaches where during summer's they are garnished with raw mango pieces to give a tangy effect and during festivals in India.It is easy to make and tastes really yummy!!

This is an illustration of my Granny’s recipe. It is a favorite of the descendants of the Minorcans that settled in St Augustine.

Vegans know that Garbanzo Bean can be a life saver in terms of cooking in every situation! :) You can use them to prepare nutritious omlett for breakfast, delicious soup for lunch, spicy curry for dinner and even vegan-mayo that you can decorate your sandwiches with! And when you expecting guests you can suprise them with full range of deserts based on Garbanzo Bean - cakes, pralines, meringues and mousses! Isn't that enough to call them magic beans? :)

A stew using garbanzo beans, with African flair.

Of course, the beans can be soaked and cooked from scratch, fresh peppers can be roasted and peeled, fresh tomatoes can be peeled and chopped and spices can be freshly ground, rather than using ready-prepared ingredients if desired.

The spice quantities in this recipe produce a relatively mild flavour. For spice enthusiasts the amounts can be increased for a more punchy result.

Enjoy!