Name: Two bean, chickpea & tomato salad
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: British
Ingredients: 250g shelled broad bean (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; juice of ½ a lemon; ½ tsp caster sugar; 1 tsp tomato purée; 3 tbsp extra-virgin olive oil

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Two bean, chickpea & tomato salad

Two bean, chickpea & tomato salad

Sophie Grigson

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Serves 4

Easy

Cook: 40 mins - 55 mins

Including podding the beans

A star rating of 4.4 out of 5.5 ratingsRate

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

Healthy

Vegetarian

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Alternatives

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Lamb cutlets al fresco

A star rating of 5 out of 5.1 rating

Ingredients

Nutrition

Units:

MetricUS

250g shelled broad bean

(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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Nutrition: per serving

kcal165
fat10g
saturates1g
carbs12g
sugars1g
fibre6g
protein7g
salt0.16g

low

Method

step 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.
step 2

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

Recipe from Good Food magazine, June 2003

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A star rating of 4.4 out of 5.5 ratings

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