Chick Pea and Vegetable Salad

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About


  • 4 small courgettes
  • 4 oz / 110 g green beans, topped and tailed


Bring a saucepan of water to the boil. Trim the ends off the courgettes, and break the beans into pieces, if necessary. Drop them and the broccoli into the boiling water, bring back to the boil, and simmer for 3 minutes. Drain and mix while still hot with the onions, garlic, oil, vinegar and parsley. Allow to stand for 30–45 minutes, then mix with the chick peas, and season to taste before serv