TWO BEAN, CHICKPEA & TOMATO SALAD

Two bean, chickpea & tomato salad image

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

Provided by Sophie Grigson

Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable

Time 55m

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 165 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.16 milligram of sodium