Green spring salad with chickpeas and green beans

Name: Green spring salad with chickpeas and green beans
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 150 g Baby leaf spinach; 100 g Pointed cabbage; 100 g Kenya beans; 7-10 Tbsp Salt; 25 g Hazelnut kernels without skin; 3 TABLESPOONS Olive oil; 3 discs (10 g each) Bacon; 1 TEASPOON Maple syrup; 1/2 425 ml can of chick peas; 2 TABLESPOONS Sherry Vinegar; 1 pinch Sugar; 7-10 Tbsp Pepper

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

150 g Baby leaf spinach
100 g Pointed cabbage
100 g Kenya beans
7-10 Tbsp Salt
25 g Hazelnut kernels without skin
3 TABLESPOONS Olive oil
3 discs (10 g each) Bacon
1 TEASPOON Maple syrup
1/2 425 ml can of chick peas
2 TABLESPOONS Sherry Vinegar
1 pinch Sugar
7-10 Tbsp Pepper

Directions

1
Clean and wash the spinach. Clean, wash and cut the pointed cabbage into large pieces. Clean, wash and cook the beans in boiling salted water for 8-10 minutes. Approximately 4 minutes before the end of the cooking time, add the spinach and pointed cabbage to the beans.
2
Drain, rinse under cold running water and drain well.
3
Roast the hazelnuts in a pan without fat. Remove from the pan and allow to cool. Cut bacon into small pieces. Heat 1 tablespoon of oil in a frying pan. Leave the bacon in it on both sides for 3-4 minutes.
4
Remove the pan from the stove. Drizzle bacon with maple syrup. Put chickpeas in a sieve, rinse and drain.
5
Season vinegar with sugar, salt and pepper. Stir in 2 tablespoons of oil drop by drop. Mix blanched vegetables, chickpeas, hazelnuts, bacon and vinaigrette and pour into a lunch box.