Green beans and chickpeas salad
500 g green beans
200 g chick peas (soaked for 24 hours)
½ bunch flat-leaf parsley
1 Tbsp. mustard
1 tsp. acacia honey
3 tbsp. olives
2 tbsp. Cider Vinegar
Sea salt and freshly ground pepper
Put the chickpeas in a pot with water and bring to a boil, cook for approx. 35-40 minutes, until they are tender.
Remove the pot from heat and let the chickpeas to rest in the pan.
Bring another pot of water and some salt to a boil. Wash the green beans and cut the ends off. Blanching the beans in the pot in boiling water for approx. 1 minute and then put them directly into cold water to stop cooking quickly, so the beans keep their crispness and freshness.
Put beans and chickpeas into a bowl, marinate them with mustard, vinegar, oil, honey, salt and pepper. Peel shallots and cut it into very fine rings and put with the beans.
Wash the parsley and drain thoroughly, chop parsley roughly and put in the beans.
Marinate the bean salad well and serve it as an independent salas or as an accompaniment to roast chicken or veal.