Vegetable salad: a smart idea for a dietetic lunch, easy to prepare, useful for those who eat away from home or for those who have very little time to cook a meal, and above all cheap. Just have in your pantry some canned legume packages and fresh vegetables in the fridge to prepare at the moment, especially as regards the vegetables (tomatoes, peppers, cucumbers).
But why are they dietary? The legume salad is a way to take in both carbohydrates and proteins, it is fuller than the traditional salad and above all it is rich in fiber and nutrients.
Ideal in the summer, it is a delicious and quick dish.If you want to prepare it in advance, it can be kept well in a container, as long as the legumes are well drained and you have the opportunity to season everything at the time of eating.
Here are  some ideas. 

LEGUMES SALAD: SOME IDEAS FOR A 350/400 CALORIES DIET LUNCH
1) Fanciful chickpea salad: cherry tomatoes, mixed salad cut into thin strips, 1 diced cucumber, 1 red Tropea onion, 5-6 kalamata olives , 50 g of feta cheese, 100 g of boiled chickpeas, oregano. For the sauce: a tablespoon of low-fat white yogurt + a tablespoon of wine vinegar + a teaspoon of oil, salt and pepper to taste

2) Lentil and chickpea salad with lemon:100 grams of boiled lentils, 100 grams of boiled chickpeas, radicchio in thin strips, green salad or field herbs in thin strips, radishes in pieces. For the sauce: one and a half tablespoons lemon juice + one teaspoon of mustard + one teaspoon of honey + one teaspoon of garlic flavored oil (or regular), salt and pepper, dill.

3) Lebanese salad: 100 g of boiled red beans, 100 g of boiled chickpeas, 1 thinly sliced ​​Tropea onion, two thinly sliced ​​celery stalks, a handful of fresh mint, 100 g of coarsely chopped parsley, half a chopped red pepper, 1 diced cucumber. Sauce with 2 tablespoons of olive oil, salt, pepper, a teaspoon of lemon juice.

4) Spelled, cream and chickpea salad: 100 grams of boiled chickpeas, 40 grams of spelled or sorghum or previously boiled buckwheat (raw weight), 200 grams of carrots in pieces previously cooked in the oven with aromatic herbs to taste, a teaspoon of pumpkin seeds, a clove of garlic, thinly sliced ​​arugula to taste, coarsely chopped parsley a large handful. For the sauce: blend or mix 20 grams of light spreadable cheese with 2 and a half tablespoons of lemon juice, dried mint, salt, pepper, cumin seeds, a scant teaspoon of oil.

5) Lentil and broccoli salad: 150 gr of broccoli + 150 gr of Brussels sprouts roughly cut into wedges and baked in the oven in a non-stick container (raw weight) + 150 gr of lentils + two handfuls of rocket + 30 gr of parmesan Reggiano flakes. For the sauce: balsamic vinegar with 1 teaspoon of oil, a little lemon juice, 1 teaspoon of honey, salt, pepper.