Chick Pea Salad
The chick peas make this salad filling and substantial, as well as providing essential fibre to your diet.
|8oz (225 g) chick peas, soaked overnight|
|8oz (225 g) haricots verts (green string beans)|
|¼ pint (150 ml) garlic-flavoured mayonnaise|
|1 x 50 g tin anchovy fillets, drained and finely chopped|
|6 spring onions, finely chopped|
|2 tablespoons capers, chopped|
|2 tablespoons finely chopped parsley|
|A dozen pitted black olives, halved|
|Lemon juice to taste|
|A few crisp lettuce leaves|
|salt and freshly milled black pepper|
|Oven temperatures and Conversions|
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|There is no list of equipment specified for this recipe.|
This recipe is taken from Frugal Food
Bring the chick peas to the boil and simmer until tender (about 30-45 minutes). Don’t salt the water, though, or the chick peas will not soften. The topped and tailed haricots will need 3-4 minutes in boiling salted water, then drain them with cold water and cut each bean in half.
Combine the mayonnaise, anchovy fillets, spring onions, capers and chopped parsley, then season with salt and pepper. Fold the drained chick peas and green beans into the mayonnaise mixture together with the black olives. Taste and add a little lemon juice and more seasoning if necessary. Serve on a bed of crisp lettuce leaves.
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