Chickpea salad
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.
