• 500 gr. chick-peas, rinsed in cold water
  • 16 radish
  • 1/2 cucumber
  • 2 large tomatoes
  • 4 sprigs of fresh mint
  • 6 sprigs of fresh parsley
  • 4 spring onions
  • 200 gr string beans, thinly sliced
  • corn salad

Dressing ingredients

  • 8 Tbsp of olive oil
  • 3 Tbsp of white wine vinegar
  • salt and pepper

Author of this recipe

Love My Salad

Love My Salad

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Welcome to our salad community. 'Love My Salad' is a global movement devoted to sharing knowledge and inspiration about vegetables and salads. We are a platform... Read more

This colourful Mexican chick-pea salad is an ideally served on the side with a vegetable tortilla and roasted greens. 

Total votes: 660


  • Bring water to boil in a pan and cook the string beans for about 5 minutes. Afterwards, rinse under cold water.
  • Mix the vinegar, olive oil and the chick-peas in a bowl and let them stand to marinate for about 10 minutes.
  • Dice the tomatoes, cucumber and radishes and chop the herbs.
  • Gently combine the tomatoes, radish, cucumber, corn salad and herbs with the chick-peas and sliced beans and bring to taste with salt and pepper.

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