The heat that has settled over France this fall makes us want to continue our summer diet. The Provencal salad is quick to make, simple and inexpensive, and the chickpeas that make it up make it a nutritious and therefore complete salad. Perfect for back to school 2023!
Recipe for 4 people
Prep time 15 minutes
Ingredient*
350 g cooked chickpeas
100 g black olives
1 stalk of celery
2 green onions or spring onions
1 small bunch of fresh flat-leaf parsley (approximately 8 branches)
6-8 drizzles of anchovy oil
cumin powder
2 tbsp olive oil
1 tbsp shallot wine vinegar
salt & ground pepper
Preparation
Wash the celery, spring onions and parsley. Chop everything finely
Rinse the chickpeas in a colander
In a salad bowl, pour the chickpeas, chopped herbs and olives
In a bowl, mix all the ingredients for the vinaigrette (oil, vinegar, cumin, salt and pepper) and pour it into the salad bowl. Mix
Place the anchovies on top of the salad
Serve with garlic-rubbed toast
* all our ingredients are organic
