Two bean, chickpea & tomato salad

Two bean, chickpea & tomato salad

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(5 ratings)

Cook: 40 mins - 55 mins Including podding the beans

Easy

Serves 4
Feast on a punchy, superhealthy salad that's bursting with fresh herbs

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal165
  • fat10g
  • saturates1g
  • carbs12g
  • sugars1g
  • fibre6g
  • protein7g
  • salt0.16g
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Ingredients

  • 250g shelled broad bean (about 1kg/2lb 4oz before podding)

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • 200g French beans or string beans, topped and tailed
  • 100g drained, canned chickpeas, rinsed
  • 140g cherry tomatoes, halved

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 tbsp finely chopped fresh basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 1 tbsp finely chopped fresh mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 tbsp snipped fresh chives

For the dressing

  • juice of ½ a lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • ½ tsp caster sugar
  • 1 tsp tomato purée
  • 3 tbsp extra-virgin olive oil

Method

  1. Cook the broad beans in boiling salted water for 1 minute. Drain, rinse under the cold tap and peel off the skins. Simmer the French beans in salted boiling water for 4-5 minutes, until just cooked. Drain, rinse, then cut into 2.5cm lengths.

  2. Mix the beans in a large bowl with the chickpeas, tomatoes and herbs.

  3. To make the dressing, whisk the lemon juice with the sugar, tomato purée and salt and pepper, then gradually whisk in the olive oil. Pour over the salad and toss together. Serve at room temperature.

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Comments (5)

catie74's picture

Leftovers make great school lunchbox fillers

soulandelalanne's picture
4

Used it as a base, which sometimes works and sometimes not at all!
This time it was just lovely.
I added sundried toms, olives, capers, out of basil but used lots of fresh parsley and added splash of chilli oil and marinated peppercorns, garlic croutons and big garlic glove in dressing. oh i forgot the mint, mabe just as well, enough flavours in there.

jenniferbrickman's picture
4

I'm vegetarian and eat chickpea salads all the time in the summer and this is a real winner. I gave it 4 stars because it took me 1/2 hours to shell the broad beans (I bought a store brand and there very small broad beans). It's faster when they're frozen although you freeze your fingers. Perhaps it's worth paying a bit more for already cooked and shelled. I put about less than 150g of French beans because after cutting them you end up with a lot. The dressing is the key! I added also a bit of tomato purée with chilli. This salad goes well with mixed lettuce. Will add tunafish with the leftovers.

merryberry's picture
5

Tried this last night, what a lovelly recipie. I thought peeling broad bean skins was going to be a really task and a half, but it was so easy.

The flavours in this bean and tomato salad reminded me of summer, the dressing goes so well with it. This recipie has definately earned it's place in my recipie index box for another day.
Thanks Sophie!

yesrej's picture
5

Finally, I've tracked this recipe down again! It's one I've used before &, in moving countries, lost! A great one to accompany BBQ food, it travels well undressed - we've used it while camping!

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