Chickpea Salad (SF)

[Guest guest]

Chickpea Salad

 

 

200 g (7 oz) green beans, trimmed

400 g (14 oz) can chickpeas (garbanzo beans), drained, rinsed

2 ripe tomatoes, diced

1/4 cup basil leaves, torn

 

Dressing:

 

2 tablespoons (8 tsp) olive oil

1 small green onion, finely chopped

1 tablespoon (4 tsp) red wine vinegar

 

 

1. Cook beans in a small saucepan of boiling salted water for 2

minutes, or until just tender. Drain and refresh in cold water.

Drain and pat dry with paper towels.

 

2. Make dressing: Place all ingredients, and salt and pepper into a

screw-top jar. Shake well to combine.

 

3. Place beans, chickpeas, tomatoes and basil into a large bowl. Add

dressing. Toss gently.

 

 

Serves 4.