SALAD OF FRESH AND PRESERVED VEGETABLES, WITH CHICKPEAS AND RED BEANS
Time: 15 minutes
Difficulty: easy
Serves: 4
INGREDIENTS
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300 g canned chickpeas, drained
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300 g canned red beans, drained
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200 g cucumber, peeled and cut into thick dice or chunks
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180 g bitter salad leaves, cut up or coarsely chopped
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150 g cherry tomatoes, halved
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80 g mushrooms in oil, halved
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80 g artichoke hearts in oil, halved
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extra virgin olive oil, as needed
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salt and pepper to taste