Chickpea, bean and olive salad.


820g tinned chickpeas- drained and rinsed
820g tinned butter beans- drained and rinsed
250ml calamata olives- pitted and halved
250ml fresh parsley- chopped
125ml fresh coriander- chopped
125ml olive oil
60ml red wine vinegar
3 cloves of garlic- crushed
30ml whole-grain mustard
4ml salt and freshly ground black pepper, to taste
5 leaves of mint, chopped
1 small handful of parsley, chopped
Zest of 1/2 a lemon

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.

Source: food24


~ by tallhorsewines on April 23, 2013.

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