Chick Pea and Vegetable Salad


  • 4 small courgettes
  • 4 oz / 110 g green beans, topped and tailed
  • 4 oz / 110 g broccoli florets
  • 8 spring onions, trimmed and choppe
  • 2–3 garlic cloves, peeled and crushed
  • 4 tbsp extra virgin olive oil
  • 2 tsp balsamic or sherry vinegar
  • 2 tsp finely chopped parsley
  • 8 oz / 230 g cooked chick peas
  • salt
  • freshly ground black pepper


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 serving.