Chickpea, bean and olive salad

A healthy, wholesome start to the week.
chickpea olive salad

Recipe from: 4/1/2006 12:00:00 AM
Preparation time: 15 min
Cooking time: 00:00


  • 820
    tinned chickpeas- drained and rinsed
  • 820
    tinned butter beans- drained and rinsed
  • 250
    calamata olives- pitted and halved
  • 250
    fresh parsley- chopped
  • 125
    fresh coriander- chopped
  • 125
    olive oil
  • 60
    red wine vinegar
  • 3
    cloves garlic- crushed
  • 30
    whole-grain mustard
  • 4
    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


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.


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