Simple, fresh recipe for Chickpea, Peach and Green Bean Salad
400 g tin of chickpeas
200 g green beans
1 medium red onion
1 yellow peach or nectarine 1 red chilli pepper
1 handful of coriander
30 ml EVOO
30 ml white wine vinegar 1 tbsp curry powder
1 tbsp sugar
1 tsp grated ginger
Remove the stem tips from the green beans and cook in boiling salted water for 5 minutes.
Strain and submerge into iced water to stop the cooking process.
Drain and rinse the chickpeas.
Slice the onion thinly. Cut the peach or nectarine into bite-sized segments.
In a small bowl, mix all the ingredients for the dressing.
In a large bowl, combine all the vegetables with the dressing, season with extra salt and pepper to taste and garnish with chopped fresh coriander and chilli pepper.
Tip from Cecilia:
Serve with a chunk of fresh buffalo mozzarella as a light lunch.
Recipe extracted from the “Cucina in South Africa” cookbook by Cecilia Di Cecco.