Broccoli, green bean and chickpea salad
8 Sep 2015
by Dinna
Prep Time
5 minutes
Cook Time
5 minutes
Total Time
10 minutes
Background
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 orΒ 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
- 100g green beans
- 100g sprouting broccoli
- ½ tin of chickpeas (200g)
- 5 slices of sun-dried tomatoes in oil
- 2 Tbsp sliced black olives
- 50g hazelnuts
- 1 handful parsley, chopped
- 100g feta
- 1 lemon
- olive oil
Instructions
- 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.
Tips
- You can make this dish with other nuts too - such as walnuts, almonds or pistachios.
- Feta can be substituted with soft goats cheese.
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Categories
- Meal Type: - Dinner - Everyday - Lunch - Main - Quick & Easy - Seasonal - Side - Steam - Supper
- Cuisines: - Fusion
- Occasions: - Barbecue - Dinner Party - Mothers Day - Parties - Picnic - Sunday Lunch
- Ingredients: - Greens & Salads - Nuts & Seeds
- Health and Diet: - Healthy - High Fibre - Low Carb - Vegetarian
- Skill Levels: - Easy
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