BROAD BEAN AND CHICKPEA SALAD

This fresh looking salad will be great with anything, particularly with fish.

Method

If using fresh broad beans, blanch in boiling water before peeling.  

Combine the broad beans, chickpeas, parsley, mint, garlic, spinach and olives. Add lemon zest and olive oil. Top with feta cubes, a little salt of needed, cracked pepper and squeeze over the lemon juice.

Ingredients

400g frozen broad beans (use fresh if in season)*

400g can chickpeas, drained*

1/2 cup fresh parsley, chopped*

Handful mint, chopped 

1 clove garlic 

Handful spinach, or salad leaves 

100g olives*

Juice and zest 1 lemon 

3 Tbsp olive oil*

200g feta, diced*

Salt and Pepper*

*may not be included in your Riverside Market Box