All VeganChickpeas Veg

Mediterranean Salad

By 17 Febbraio 2020 Marzo 13th, 2020 No Comments



– 225 g chickpeas
– 225 g Cannellini beans
– 1 cup canned sweet corn drained
– 1 yellow sweet pepper diced
– 1 fresh sweet red pepper diced
– 1 avocado peeled, pitted and cut into cubes
– 8 cherry tomatoes cut in half
– 1 red onion finely sliced
– 20 g raisins
– 10 g walnuts chopped
– 1 celery chopped
– 1 sprig of parsley chopped
– 6 leaves of basil finely minced
– salt to taste
– black pepper to taste
– EVO to taste
– 1 tbsp. lime juice


Soak the chickpeas and the Cannellini beans overnight in cold water, then rinse, drain and cook both in abundant salted water for ab. 50-60 minutes. Once cooked, drain, rinse under cold running water and place them in a bowl. Then, add in the yellow and red peppers, the celery and stir well. Right after, also add in the avocado, sweet corn, tomatoes and stir. Sprinkle with basil and parsley and set aside. Meanwhile, in a smaller bowl, whisk EVO with lime juice, salt and pepper. Pour the emulsion over the salad, sprinkle fresh onion on and stir to well amalgamate. Garnish with walnut and raisins on top just before serving.