By Maria Mimbrero

You can copy this salad model by varying the vegetables and legumes you add. You can also add seeds or chopped nuts. 

Total Time: 30 mins

Ingredients (4 people)

• 100 g of cooked chickpeas
• 100 g of cooked red beans 
• 45 leaves of romaine or Trocadero lettuce 
• 2 carrots 
• 4-5 radishes 
• 1-2 tomatoes
• ½ fresh spring onion 
• Dressing: 
• 1 handful of parsley 
• 5-7 black olives (kalamata) 
• 2 tablespoons of extra virgin olive oil 
• ½ Lemon juice 
• Salt and pepper 

Directions

• Cut the half onion into small pieces, place it in a glass, add salt, a finger of water, and a few drops of lemon. In this way, it will marinate, and the bitterness will go away while we prepare the rest of the salad. Drain and wash the chickpeas and beans. Wash the vegetables thoroughly. Cut the tomatoes, carrots, radishes, and lettuce. Put everything in a big bowl together with the drained vegetables. 
• Prepare the dressing: Chop the parsley and the pitted olives. Place them in a small bowl with olive oil, lemon juice, and a pinch of salt and pepper. Stir well and pour over the salad. Drain the marinating spring onion, discard the liquid, and add it to the salad. Mix well to integrate the ingredients with the dressing.