Chickpea Salad With Summer Squash - cooking recipe

Ingredients

Ingredients
Vinaigrette

Preparation

Directions

Bring a pot of water to a boil on high heat. Add the yellow squash and green beans separately. Blanch until they are crisp and tender (about 1-2 minutes). Drain the vegetables well and mix with the chickpeas, carrots, parsley and red onions.

To make the vinaigrette: Wisk all ingredients in a small bowl.

Gently mix the vinaigrette into salad. Let it marinate at room temperature for 30 minutes before serving.