Chickpea, olive, bean and red pepper salad

A fresh change-of-season salad with Mexican flavours to tempt the tastebuds. Ideal food to enjoy outside on those long spring-summer evenings.

Ingredients

1 Tbsp	Olive oil
1 jar	Chickpeas, preferably el Navarrico, available at Sabato (Main)
2	Red peppers (Main)
3 handfuls	Green beans (Main)
1 cup	Kalamata olives (Main)
1	Lemon, zested
1 tsp	Caster sugar
1 clove	Garlic, finely diced
3 Tbsp	Extra virgin olive oil
1 Tbsp	White wine vinegar

Directions

1. Halve the peppers, remove the cores and seeds then slice. Trim the beans, removing any strings if necessary.
2. Heat the oil in a pan and toss the peppers and beans for 2-3 minutes.
3. Pit the olives and drain the chickpeas, then combine with the peppers and beans.
4. Whisk the zest, garlic, sugar, vinegar and olive oil. Pour over the ingredients, season, gently toss and serve.