Purslane, chickpea and peanut salad

Ingredients for 2 servings:

• 2 handfuls of purslane
• 1 handful of chickpeas
• 1 handful of peanuts
• 1 handful of sprouts
• 3 tomatoes
• some linseed oil
• some balsamic vinegar (fig balsamic vinegar), or similar
• e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

“handful” salad

This very simple recipe is super quick to make. No weighing or measuring required. Put the lamb’s lettuce, chickpeas (cooked or canned), peanuts, and sprouts in a bowl. Dice the tomatoes and add them, then mix everything together. Now add a little linseed oil and, if desired, fig balsamic vinegar, and season with salt and pepper. I came up with this recipe because I had some cooked chickpeas left over from the day before. You could certainly use about a can of chickpeas. And if you can’t find lamb’s lettuce, you can try this recipe with any other leafy greens.