Broccoli, green bean and chickpea salad
This broccoli, green bean and chickpea salad can be a very healthy vegetarian main course or can be served as a side-dish with roast, barbecued or fried meat. It’s meant to be eaten at room temperature so you can take it with you to a picnic or serve it at a BBQ party!
Ingredients
Method
- Cut the ends of the green beans. Blanch the broccoli and bean in boiling water for a couple of minutes or steam them for about 3-4 minutes. Rinse under cold water and drain.
- In the meantime chop the hazelnuts, thinly slice the sun-dried tomatoes and drain the chickpeas.
- In a large serving dish mix the cooked vegetables, olives, sun-dried tomato slices, nuts and chopped parsley.
- Crumble the feta on top and season with salt and pepper. Squeeze over the lemon juice.
- Toss and serve.