Summary

Ingredients

• 3 cans chickpeas
• 1 kg jacket potato (s)
• 3 bell peppers, green, yellow, red
• 1 can corn
• 1 bunch parsley
• 1 bunch spring onion (s)
• 300 g cherry tomato (s)
• 80 g olives, black, without stone
• 6 tablespoon olive oil
• 4 tablespoon balsamic vinegar, white
• 6 tablespoon vegetable broth
• 1 lemon (s), untreated
• salt
• pepper

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Instructions

1. Peel the jacket potatoes and cut into cubes. Drain the chickpeas in a colander and rinse with cold water. Wash and clean the peppers and cut into small cubes. Wash tomatoes and cut in half. Wash the parsley, shake dry and chop finely. Wash and clean the spring onions and cut into fine slices. Drain the corn. Put everything in a large bowl.
2. Put the olive oil with the balsamic vinegar and the juice of the untreated lemon in a small bowl and season with the spices. Pour the marinade over the salad and let it steep for 30 minutes.