Fava Bean

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Avocado & Fava Bean Salad


  • 1/2 cup fresh Fava beans, shelled and peeled
  • 1 medium fennel bulb, thinly sliced
  • 1 1/2 cups sunflower sprouts
  • 1/2 cup cooked chickpeas, drained and rinsed
  • Extra-virgin olive oil, for drizzling
  • Juice ½ small lemon
  • 1/2 avocado, diced
  • 1/4 cup chopped almonds, toasted
  • 1/4 cup large shavings of Parmesan
  • Sea salt and freshly ground black pepper


  • Prepare a small pot of salted boiling water and a small bowl of ice water.
  • Drop the fava beans into the boiling water and blanch for 3 minutes.
  • Remove the beans and immediately immerse in the ice water to stop the cooking process. Keep in the ice water long enough to cool completely, about 15 seconds.
  • Drain and place on paper towels to dry.
  • Thinly slice the fennel (using a mandolin, if you have one).
  • Place the fennel slices into a large bowl with the sunflower sprouts, chickpeas, and fava beans.
  • Drizzle the salad with olive oil, the lemon juice, and season with salt and pepper.
  • Toss the salad, then add the avocado, almonds, and Parmesan shaving and gently toss again.
  • Taste and adjust seasonings.

Recipe by Blue Zones.