Chickpeas (in Greek “revithia“) are legumes (which are always gluten free) with amazing health benefits widely consumed all year round in Crete and other southern Greek islands. Cretans prepare chickpeas in the form of a delicious and filling vegan soup that is exemplary of the Cretan vegan diet. Unlike most Cretan dishes that are based on tomato juice, adding a sweetness to their taste, chickpea soup is based on lemon juice giving it some acidity which brings out the great starchy taste of chickpeas. This slight acidity could be masterfully balanced out to some extent with the addition of a tiny bit of flour which also thickens the soup (this is optional as it takes away the gluten free character of the dish). When I try to motivate people to include legumes in their diet, I always use this great dish as an example!
Green beans (in Greek “fasolakia prasina“) are the pods of unripe beans which are considered vegetables although technically are legumes. The pods of green beans are tender and the beans contained are tiny, so the pods prevail in quantity and taste. Green beans cooked in fresh tomato juice (what else!) together with potatoes is the most typical Cretan summery dish. Of course the dish contains generous amounts of extra virgin olive oil. There is no summer in Crete that does not involve regular (almost on a weekly basis!) eating of green beans. Green beans is a casual dish that is ideal for the high temperatures of the Cretan summer, as it is light and refreshing. This dish is one of the cornerstones of the extremely rich Cretan vegan cuisine.
The health benefits of Cretan green beans and recipe are found here!