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Bean – tomato – salad with chickpeas

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Ingredients for 4 servings:

  • 300 g beans, green
  • 400 g chickpeas, canned
  • 250 g cocktail tomatoes
  • 2 shallots
  • 1 lemon(s), untreated
  • 3 tbsp mint
  • 3 tbsp coriander leaves
  • 1 tsp honey
  • 4 tsp oil
  • 2 tbsp balsamic vinegar

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Total time approx. 30 minutes

ww – suitable, 3p per portion

Cook the beans, halve the tomatoes, drain the chickpeas, and dice the shallots. Finely chop the mint and coriander and zest the lemon. Mix everything together and make a dressing from the oil, honey, and vinegar. Pour over the salad. Let it sit for 15-20 minutes. Total: 14p, 3p per serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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