Chickpea, bean and olive salad

Recipe from: 4/1/2006 12:00:00 AM
chickpea olive salad

Ingredients 13
Servings 1
Minutes 00:15

Ingredients

Serving Change
  • 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
 

Method

00:15
 
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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