A fresh, colorful salad bursting with flavor and texture: crunchy green beans, sweet peas, creamy chickpeas, and fragrant herbs. The Manchego adds a savory note, while Sandra's Cashew Pumpkin Granola provides that irresistible crunch. Perfect as a light lunch or a festive side dish. 🌿
This is what you need
- 200g green beans
- 1 red onion, in half rings
- 200g frozen peas
- 125g chickpeas (from a jar)
- 1 handful of fresh herbs (dill, coriander,
- chives…) finely chopped
- 100g Manchego cheese, cut into wedges
- 1 handful Sandra Bekkari Cashew Pumpkin Granola
For the dressing
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 clove of garlic
- 1 tsp paprika powder
This is how you prepare it
Boil the green beans in salted water for 7 minutes. Drain and then stir-fry them in a little olive oil for 2 minutes. Add the red onion and peas and cook briefly. Finally, stir in the chickpeas, season with salt and pepper, and remove from the heat.
Toss the fresh herbs into the salad and season with pepper and fleur de sel. Whisk the dressing ingredients together and drizzle over the salad. Top with the Manchego cheese and a handful of Cashew Pumpkin Granola.
Recipe from Sandra's Fast Food Cookbook
