Chickpea Salad With Summer Squash

1. 1

   Directions

2. 2

   Bring a pot of water to a boil on high heat. Add the yellow squash and green beans separately. Blanch until they are crisp and tender (about 1-2 minutes). Drain the vegetables well and mix with the chickpeas, carrots, parsley and red onions.

3. 3

   To make the vinaigrette: Wisk all ingredients in a small bowl.

4. 4

   Gently mix the vinaigrette into salad. Let it marinate at room temperature for 30 minutes before serving.

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