Chickpeas and beans salad

Name: Chickpeas and beans salad
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: 4 can(s) (425 ml each) Chick peas; 2 can(s) (425 ml each) Kidney Beans; 500 g Tomatoes; 1 (approx. 650 g) giant cucumber; 500 g Cabanossi-Wurst; 400 g Feta cheese; 2 Federation Parsley; 1 Vegetable Onion; 7-10 Tbsp squeezed juice of 3-4 lemons; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 150 ml Oil

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 8

4 can(s) (425 ml each) Chick peas
2 can(s) (425 ml each) Kidney Beans
500 g Tomatoes
1 (approx. 650 g) giant cucumber
500 g Cabanossi-Wurst
400 g Feta cheese
2 Federation Parsley
1 Vegetable Onion
7-10 Tbsp squeezed juice of 3-4 lemons
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
150 ml Oil

Directions

1
Put the chickpeas and beans in a large sieve, wash and drain well. Wash, clean and cut the tomatoes into pieces. Wash, clean and chop the cucumber. Also dice Kabanossi and Feta.
2
Wash the parsley, shake dry. Pluck the leaves and chop them, except for something to garnish. Peel and finely chop the onion.
3
Mix all prepared ingredients with beans and peas. Whisk lemon juice with salt, pepper and sugar, fold in oil. Mix vinaigrette and salad. Season to taste just before serving and garnish with parsley.
4
Flatbread tastes good with it.