chickpea olive salad

Chickpea, bean and olive salad

Recipe from: 4/1/2006 12:00:00 AM
Preparation time: 15 min
Cooking time: 00:00
 
A healthy, wholesome start to the week.
 
 
 

Ingredients

 
  • 820
    g
    tinned chickpeas- drained and rinsed
  • 820
    g
    tinned butter beans- drained and rinsed
  • 250
    ml
    calamata olives- pitted and halved
  • 250
    ml
    fresh parsley- chopped
  • 125
    ml
    fresh coriander- chopped
  • 125
    ml
    olive oil
  • 60
    ml
    red wine vinegar
  • 3
    cloves garlic- crushed
  • 30
    ml
    whole-grain mustard
  • 4
    ml
    salt and freshly ground black pepper, to taste
  • 5
    leaves of mint, chopped
  • 1
    small handful parsley, chopped
  • Zest of 1/2 a lemon
Servings: Change Serving
 
 

Method

 
Combine all the beans, olives and chickpeas together in a bowl.

Place the red wine vinegar, olive oil, garlic, mustard and seasoning and whisk well in a separate bowl. Add the parsely, chopped mint and lemon zest.

Toss the beans in the dressing and serve.


 

Read more on: chickpeas  |  salads
 

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Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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