Heavy salad

Drain and rinse the pulse mixture and put it in a bowl.

Mince the garlic, slice thinly and add to the mixture.

Beat the olive oil, lemon juice, garlic and parsley base, salt and pepper in a small bowl, using a fork, until the vinaigrette is emulsified. 

Pour over the salad and mix well.

Cool in refrigerator 20 min.

Toss salad, garnish with chopped parsley and serve.