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.