A salad of chickpeas and several types of beans, healthy and quick to do.
Preparation : 10 min
Waiting : 20 min
Ingredients for 4 people:
- 4 cups (1 l) of mixed legumes (canned), rinsed and drained
- 2 garlic cloves, minced
- 1 green pepper, cut into small dice
- 1/4 cup (65 ml) of extra virgin olive oil
- 1 lemon in a hurry
- 2 tbsp of garlic and parsley basic soup (see recipe)
- 1 pinch of salt (optional)
- Pepper
- 2 tbsp (10 g) of Italian parsley (flat) fresh, chopped
Preparation
Drain and rinse the legume mixture and put it in a bowl. Mince the garlic, cut it finely and add it to the mixture. Cut the pepper into small dice and add it to the bowl.
Beat olive oil, lemon juice, garlic base and parsley, salt and pepper in a small bowl, using a fork, until the vinaigrette is emulsified. Pour on the salad and mix well. Cool in the refrigerator for 20 min.
Touil the salad, garnish with chopped parsley and serve.
