Salads

Beans – Tomatoes – Salad with Chickpeas

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 30 mins
Course Salad
Cuisine European
Servings (Default: 4)

Ingredients

  • 300 g beans, reen
  • 400 g chickpeas, canned
  • 250 g cocktail tomatoes
  • 2 shallot (s)
  • 1 lemon (s), untreated
  • 3 tablespoon mint
  • 3 tablespoon coriander greens
  • 1 teaspoon honey
  • 4 teaspoons oil
  • 2 tablespoon balsamic vinegar
Beans – Tomatoes – Salad with Chickpeas
Beans – Tomatoes – Salad with Chickpeas

Instructions

  1. Cook the beans, halve the tomatoes, drain the chickpeas and dice the shallots. Finely chop the mint and coriander and peel the zest off the lemon peel. Mix everything together and prepare a dressing from oil, honey and vinegar and pour over it.
  2. Let it steep for 15-20 minutes.
  3. Total 14p, per serving 3p.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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