Salad with Chickpeas and Green Beans Recipe
A wonderful salad in the days of Lent. It contains everything you need, all the necessary substances, proteins and vitamins. Delicious, fresh and vitamin-rich, this salad is suitable not only for those who watch their figure and nutrition, but also just for a snack and for guests!
Servings
2
Cook Time
30minutes
Servings
2
Cook Time
30minutes
Ingredients
Dressing
Salad
Instructions
  1. For the chickpea salad, I boiled it in advance. I was steaming green beans for just a couple of minutes and immediately poured cold water on it to make it brighter.
  2. We cook everything we need for a salad. Put the chickpeas and beans in a salad bowl.
  3. Finely chop the parsley and onion. I left the olives untouched, and cut the cherry (which I have on twigs and is quite large) into quarters. Put everything in a salad bowl. Prepare the dressing. In a saucepan, I mixed olive oil, Dijon mustard, lemon juice and finely chopped garlic. Garlic can be squeezed out.
  4. Season the salad and add salt to taste. I salted it with Himalayan salt. Use any one. To taste, you can season with pepper. I didn’t do it. Cover with a lid and let it brew for 10 minutes.
  5. Ready.
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