Chickpea, lupin, celery and olive salad

Ingredients

For 1 serving

• Cooked chickpeas80 g
• Lupini beans160 g
• Celery80 g
• Black olives20 g
• Cherry tomatoes100 g
• Red onion20 g
• Parsley5 g
• Extra virgin olive oil2 teaspoons
• Red wine vinegar1 teaspoon
• Dried oregano1 teaspoon
• Saltto taste

Contains: celery, lupin, sulphites,

Method

1. Peel the lupins by squeezing them between your fingers to pop the bean out of its skin; drain and rinse the chickpeas.
2. Wash the celery and slice it thinly, pulling off the toughest strings; thinly slice the red onion; wash and halve the cherry tomatoes; chop the parsley.
3. Combine the chickpeas, lupins, celery, onion, cherry tomatoes, black olives and parsley in a bowl.
4. Dress with the oil, red wine vinegar, dried oregano and a little salt (the lupins are already salty), toss and leave for 5 minutes for the flavours to blend before serving.