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Home Recipes Vegetable salad Picto chevron Back

Vegetable salad

Ingredients

- 6 tomatoes
- 3 cucumbers
- 6 sweet peppers (3 green, 3 red)
- 150 g black olives
- 2 onions
- 100 g chickpeas
- ½ glass lemon juice
- ½ glass oil
- ½ teaspoon salt and pepper


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Method
Peel the tomatoes and remove the seeds. Place the tomatoes in the CL 50 vegetable preparation machine and dice them using the 8x8x8 mm macédoine attachment.
Cut the sweet peppers into thin strips using the 2x2 mm julienne disk.
Peel the cucumbers and cut them into thin slices using the 3 mm slicing disc.
Clean the radishes and cut them in half. Peel the onions and chop them in the cutter bowl.
Place all the ingredients in a large bowl with the chickpeas and pitted olives.
Pour over the lemon juice and oil. Season with salt and pepper.
Stir well and chill for 1 hour before serving.

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