SALAD OF FRESH AND PRESERVED VEGETABLES, WITH CHICKPEAS AND RED BEANS

  Time: 15 minutes
  Difficulty: easy
  Serves: 4

  INGREDIENTS

• 300 g canned chickpeas, drained

• 300 g canned red beans, drained

• 200 g cucumber, peeled and cut into thick dice or chunks

• 180 g bitter salad leaves, cut up or coarsely chopped

• 150 g cherry tomatoes, halved

• 80 g mushrooms in oil, halved

• 80 g artichoke hearts in oil, halved

• extra virgin olive oil, as needed

• salt and pepper to taste

METHOD

Put the chickpeas, red beans, cucumber, alad leaves, cherry tomatoes in a large bowl; toss together then add the mushrooms and artichokes.

Season with a generous drizzle of exra virgin olive oil, a pinch of salt and pepper if needed, and serve immediately.