250 g/ 9 oz canned white beans , drained and rinsed
130 g/4 1⁄2 oz canned lentils, drained and rinsed
130 g/4 1⁄2oz canned chickpeas, drained and rinsed
7 tablespoons olive oil 2 tablespoons white wine vinegar
1 tablespoon lemon juice, strained 1 bunch fresh chives, chopped salt and white pepper


1.This is a tasty mixed salad of beans, lentils and chickpeas which is traditionally prepared with freshly cooked pulses boiled in separate pans.
2.However, to speed things up, canned pulses may be used. Tip the beans, lentils and chickpeas into a large salad bowl and drizzle with the olive oil.
3.Mix together the vinegar and lemon juice, season with salt and white pepper and add to the salad. Sprinkle with the chives and toss lightly.Transfer to aserving dish and serve immediately.

Leave a Reply

Your email address will not be published.