Ingredients
- 500 gr. chick-peas, rinsed in cold water
- 16 radish
- 1/2 cucumber
- 2 large tomatoes
- 4 sprigs of fresh mint
- 6 sprigs of fresh parsley
- 4 spring onions
- 200 gr string beans, thinly sliced
- corn salad
Dressing ingredients
- 8 Tbsp of olive oil
- 3 Tbsp of white wine vinegar
- salt and pepper
Author of this recipe
This colourful Mexican chick-pea salad is an ideally served on the side with a vegetable tortilla and roasted greens.
Preparation
- Bring water to boil in a pan and cook the string beans for about 5 minutes. Afterwards, rinse under cold water.
- Mix the vinegar, olive oil and the chick-peas in a bowl and let them stand to marinate for about 10 minutes.
- Dice the tomatoes, cucumber and radishes and chop the herbs.
- Gently combine the tomatoes, radish, cucumber, corn salad and herbs with the chick-peas and sliced beans and bring to taste with salt and pepper.