Two bean, chickpea & tomato salad

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• Debbie

  29 June 2008

  Debbie rated and commented on this recipe

  

  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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• clucks

  31 December 2010

  clucks rated this recipe

  

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• Mrs Merryberry

  29 March 2011

  Mrs Merryberry commented on this recipe

  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!

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• Mrs Merryberry

  29 March 2011

  Mrs Merryberry rated this recipe

  

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• Jennifer

  30 June 2011

  Jennifer rated and commented on this recipe

  

  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.

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• Resi

  11 June 2012

  Resi rated and commented on this recipe

  

  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.

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Ingredients

• 250g shelled broad beans (about 1kg/2lb 4oz before podding)
• 200g French beans or string beans, topped and tailed
• 100g drained, canned chickpeas , rinsed
• 140g cherry tomatoes , halved
• 2 tbsp finely chopped fresh basil
• 1 tbsp finely chopped fresh mint
• 1 tbsp snipped fresh chives

FOR THE DRESSING

• juice of ½ a lemon
• ½ tsp caster sugar
• 1 tsp tomato purée
• 3 tbsp extra-virgin olive oil

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Difficulty and servings

Serves 4

Preparation and cooking times

Cook 40 - 55 mins

Vegetarian, Super healthy

Ingredients

• 250g shelled broad beans (about 1kg/2lb 4oz before podding)
• 200g French beans or string beans, topped and tailed
• 100g drained, canned chickpeas , rinsed
• 140g cherry tomatoes , halved
• 2 tbsp finely chopped fresh basil
• 1 tbsp finely chopped fresh mint
• 1 tbsp snipped fresh chives

FOR THE DRESSING

• juice of ½ a lemon
• ½ tsp caster sugar
• 1 tsp tomato purée
• 3 tbsp extra-virgin olive oil

Per serving

165 kcalories, protein 7g, carbohydrate 12g, fat 10 g, saturated fat 1g, fibre 6g, sugar 1g, salt 0.16 g

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