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

How to
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.

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