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Print Recipe
Salad with Chickpeas and String Beans Recipe
A wonderful salad in the days of Lent. Everything in it is present, all the essential substances, proteins and vitamins. Delicious, fresh and vitamin this salad is suitable for those who watch their figure and nutrition, but just for a snack and for guests!
Cook Time 30 minutes
Servings
Ingredients
Dressing
Salad
Cook Time 30 minutes
Servings
Ingredients
Dressing
Salad
Instructions
  1. For the chickpeas salad, I boiled them in advance. I steamed the string beans for just a couple of minutes and immediately poured cold water over them so that they remained brighter.
    For the chickpeas salad, I boiled them in advance. I steamed the string beans for just a couple of minutes and immediately poured cold water over them so that they remained brighter.
  2. We prepare everything that we need for the salad. Put the chickpeas and beans in the salad bowl.
    We prepare everything that we need for the salad. Put the chickpeas and beans in the salad bowl.
  3. Parsley and onion finely cut. I left the olives intact, and cut the cherries (they are on my branches and quite large) into quarters. Put everything in a salad bowl. Make the dressing. In a saucepan, I mixed olive oil, Dijon mustard, lemon juice and finely chopped garlic. Garlic can be squeezed out.
    Parsley and onion finely cut. I left the olives intact, and cut the cherries (they are on my branches and quite large) into quarters. Put everything in a salad bowl. Make 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 salt to taste. I salted it with Himalayan salt. Use any one. The taste you can season with pepper. I didn't do it. Cover with a lid and let stand for 10 minutes.
    Season the salad and salt to taste. I salted it with Himalayan salt. Use any one. The taste you can season with pepper. I didn't do it. Cover with a lid and let stand for 10 minutes.
  5. Serve.
    Serve.

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