Green Beans and Artichoke Salad with Hazelnuts
This delicious salad can be prepared in advance, travels really well, and is a ready-to-go, all-in-one meal for vegetarians.
Ingredients
- 300g green beans
- 1 can cooked chickpeas (400g)
- 4 preserved artichoke hearts, quartered
- ½ red onion, thinly sliced
- 1 small carrot, grated
- fresh parsley
- fresh coriander
- fresh dill (optional)
- 1 tbsp white wine vinegar
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 small clove garlic, minced
- ½ tsp mustard
- ½ tsp ground cumin
- sail and pepper
- 50g hazelnuts, toasted and chopped
Method
- Boil some water on in a pot and add the green beans. Blanch the green beans then place in cold water to prevent them cooking further. Afterwards, cut them in half.
- Place the green beans in a large bowl along with the chickpeas, vegetables, and fresh herbs, and toss to combine.
- For the dressing, whisk together the remaining ingredients (aside from the hazelnuts) until emulsified.
- Pour the dressing over the salad, toss, then top with the toased hazelnuts.
Ingredients
- 300g green beans
- 1 can cooked chickpeas (400g)
- 4 preserved artichoke hearts, quartered
- ½ red onion, thinly sliced
- 1 small carrot, grated
- fresh parsley
- fresh coriander
- fresh dill (optional)
- 1 tbsp white wine vinegar
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 small clove garlic, minced
- ½ tsp mustard
- ½ tsp ground cumin
- sail and pepper
- 50g hazelnuts, toasted and chopped
Method
- Boil some water on in a pot and add the green beans. Blanch the green beans then place in cold water to prevent them cooking further. Afterwards, cut them in half.
- Place the green beans in a large bowl along with the chickpeas, vegetables, and fresh herbs, and toss to combine.
- For the dressing, whisk together the remaining ingredients (aside from the hazelnuts) until emulsified.
- Pour the dressing over the salad, toss, then top with the toased hazelnuts.