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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!  
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 2 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g green beans
  • 100 g sprouting broccoli
  • ½ tin of chickpeas 200g
  • 5 slices of sun-dried tomatoes in oil
  • 2 Tbsp sliced black olives
  • 50 g hazelnuts
  • 1 handful parsley chopped
  • 100 g feta
  • 1 lemon
  • olive oil

Method
 

  1. 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.
  2. In the meantime chop the hazelnuts, thinly slice the sun-dried tomatoes and drain the chickpeas.
  3. In a large serving dish mix the cooked vegetables, olives, sun-dried tomato slices, nuts and chopped parsley.
  4. Crumble the feta on top and season with salt and pepper. Squeeze over the lemon juice.
  5. Toss and serve.