Summer Chickpea Salad

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This is another version of the Farmhouse Bean Salad – use whatever veggies are plentiful in your garden or at the Farmers’ Market.

Serves 4 for lunch

1l/4 c green beans, cut, blanched and chilled
1 can/ 500ml/2c chickpeas, drained
(I cook mine w cumin; otherwise add 5ml cumin to this recipe)
2 cloves garlic, diced fine
2 green onions, chopped
90g/ 3 ounces sharp goat cheese
500ml/2 c Bibb lettuce, shredded
10 black olives, pitted and chopped roughly
1 large ripe tomato, diced

Start by making the dressing in a large bowl, by mixing until smooth:
2T Dijon
2T sherry vinegar
1T good quality olive oil

Stir in remaining ingredients and refrigerate at least half an hour (keeps up to 2 days in the fridge).

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