Beautiful Bean Salad


Protein for vegetarians!

Soak chickpeas and cannellini beans overnight then boil gently for one hour.

Drain, rinse in cold water and allow to cool.

Dress with fresh chopped flat leaf parsley
Chopped, pitted green olives (in olive oil, not brine – too salty!)
Roughly chopped rocket leaves
Add chilli if you feel like some extra fire
Lots of ground black pepper

Serve with an olive oil and lemon (or orange!) juice dressing and a handful of toasted, blanched almonds.

Dress it half an hour before serving so the beans soak up the yummy dressing!

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