Chickpea, bean and olive salad | Home

01 Apr 2006

Prep Time: 15

Servings: 6

Cooking Time:

Ingredients

820.00g - tinned chickpeas, drained and rinsed
820.00g - tinned butter beans, drained and rinsed
250.00ml - calamata olives, pitted and halved
250.00ml - fresh parsley, chopped
125.00ml - fresh coriander, chopped
125.00ml - olive oil
60.00ml - red wine vinegar
3.00cloves - garlic cloves, crushed
30.00ml - whole-grain mustard
4.00ml - salt and freshly ground black pepper, to taste

Method

Fruit

Mix all the ingredients and serve at room temperature.

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