Ingredients

• 200g green beans, trimmed
• 2 tablespoons olive oil
• 1 small green onion, finely chopped
• 1 tablespoon red wine vinegar
• Salt and pepper to taste
• 400g can chickpeas, drained, rinsed
• 2 ripe tomatoes, diced
• 1/4 cup basil leaves, torn

Method

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.

Make dressing: Place olive oil, green onion and red wine vinegar, salt and pepper, into a screw-top jar. Shake well to combine.

Place beans, chickpeas, tomatoes and basil into a large bowl. Add dressing. Toss gently.