Salad with Chickpeas and Green Beans Recipe
A wonderful salad during 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
For salad
For dressing
Instructions
  1. For the chickpeas salad, I boiled in advance. We cook green beans for a couple of minutes and immediately fill it with cold water so that it remains 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 intact, cut the tomatoes (I have them on twigs and very 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 sprinkle with salt to taste. I salted it with Himalayan salt. Use any of them. To taste, you can season with pepper. I’m not. Cover with a lid and let it brew for 10 minutes.
  5. Ready!
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