Vegetable salad with beans, chickpeas and artichokes

Ingredients for 4 servings:

• 3 tbsp oil, e.g. rapeseed oil or olive oil
• 3 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 1 tsp mustard, approx.
• 1 garlic clove(s), squeezed
• Salt and pepper, freshly ground
• 250 g beans, green, fresh or frozen
• 450 g chickpeas, from a jar or can
• 4 tomatoes
• 1 can artichoke hearts, approx. 240 g weight
• 20 black olives, pitted
• 1 large onion(s), red
• 1 handful of parsley, flat

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Mix together the listed ingredients to make a dressing. Break or cut the green beans into pieces and cook in boiling salted water until al dente. Drain the beans through a sieve, rinse thoroughly in cold water, and allow to drain. Drain the artichoke hearts well and roughly dice them. Rinse the chickpeas well and also drain. Roughly dice the tomatoes. Halve the olives. Thinly slice the red onion. Mix all ingredients with the dressing in a large bowl and let it marinate well. Stir the salad occasionally and season to taste before serving.