Chickpea/Garbanzo Beans & Roasted Potato Salad Recipe

Name: Chickpea/Garbanzo Beans & Roasted Potato Salad Recipe
Total time: 30 min
Ingredients: 1 1/2 TBSP TIMPERIO NOBILE EXTRA VIRGIN OLIVE OIL (Alternatively you may use Timperio Gentile or Timperio Organic Bio/Olio); 1 TSP TIMPERIO BASIL FLAVORED EXTRA VIRGIN OLIVE OIL; 8 QT BABY POTATOES; 1/4 CUP SWEET CORN; 1/4 CUP CANNED GARBANZO BEANS/CHICK PEAS(DRAINED) (If you are using fresh Chickpeas/Garbanzo beans, soak them overnight, drain and cook them till soft the next morning.); 1 1/2 TBSP BEETROOT JULIENNES; 1 1/2 TBSP CARROT JULIENNES; 5 QT BABY TOMATOES; 1 TSP CHILLI FLAKES; 1 TSP LEMON JUICE; 1 TBSP CHOPPED FRESH MINT, PARSLET/CORIANDER. BASIL (if you are using fresh herbs, add them on top of the salad instead of frying); 1 PINCH SALT

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Ingredients

1 1/2 TBSP TIMPERIO NOBILE EXTRA VIRGIN OLIVE OIL (Alternatively you may use Timperio Gentile or Timperio Organic Bio/Olio)
1 TSP TIMPERIO BASIL FLAVORED EXTRA VIRGIN OLIVE OIL
8 QT BABY POTATOES
1/4 CUP SWEET CORN
1/4 CUP CANNED GARBANZO BEANS/CHICK PEAS(DRAINED) (If you are using fresh Chickpeas/Garbanzo beans, soak them overnight, drain and cook them till soft the next morning.)
1 1/2 TBSP BEETROOT JULIENNES
1 1/2 TBSP CARROT JULIENNES
5 QT BABY TOMATOES
1 TSP CHILLI FLAKES
1 TSP LEMON JUICE
1 TBSP CHOPPED FRESH MINT, PARSLET/CORIANDER. BASIL (if you are using fresh herbs, add them on top of the salad instead of frying)
1 PINCH SALT