Chickpea, Bean and Vegetable salad

This is a very tasty summer dish, which can be prepared in advance. In fact the longer the vegetables are allowed to sit in the dressing, the better this dish tastes.







 

What you need

• 400 g of drained chickpeas (if you want to make them fresh, boil them in the pressure cooker for 20 minutes in plenty of water and a bit of oil and if you like a tsp of baking soda, then let the pressure drop by itself; saves soaking and all that)
• 3 to 400 g of green beans, cut to a manageable size
• 1 small fennel, cut in half, then sliced thinly
• 1 small onion, chopped
• 1 yellow pepper, diced
• 2 tbsp olive oil
• 1 or 2 red chilies, without pips and cut into tiny pieces
• 2 cloves of garlic, pressed
• 1 sprig of rosemary, chopped
• 1 handful of flat-leaf parsley, chopped
• salt, pepper, optionally cajun spice (see earlier recipes)
• white balsamic vinegar, olive oil

What you do

1. Heat the olive oil, add the onions and the fennel, stirfry briefly, then add the chickpeas and the green beans.
2. Stir over a medium fire until the beans have softened a little, then add the yellow pepper.
3. Keep stirring until the vegetables are soft but still have bite (about 15 min)
4. Prepare the dressing: mix the garlic with the herbs, the balsamic vinegar and the olive oil; season to taste
5. Mix the vegetables with the dressing and leave for at least one.
6. Serve lukewarm or cold with some freshly baked bread.