Chickpea, Green Bean & Tomato Salad
Charred green beans, crispy chickpeas and lemony truss tomatoes - warm, zingy and a perfect dance partner to a quick grilled meat.
Serves: 4-6 as a side
Prep time: 10 minutes
Cook time: 10 minutes
INGREDIENTS
200g green beans, trimmed
2 tablespoons olive oil
400g tin chickpeas, drained and rinsed
2 garlic cloves, sliced
3-4 tablespoons finely chopped oregano
1 tablespoon grated lemon zest
1/2 teaspoon sea salt
300g truss tomatoes, sliced
METHOD
Sear the green beans in the oil over medium heat for 5 minutes.
Add the chickpeas and garlic and fry on high for 5 minutes.
Assemble everything with the oregano, lemon zest, salt and sliced tomatoes.
HINTS
Frying the drained chickpeas until they crisp is what turns this from a bean salad into something with real texture - give them the full 5 minutes.
The lemon zest goes on raw at the end, not into the pan - that's where the zing comes from.
It's just as good warm or at room temperature, so it's a make-slightly-ahead side that won't punish you for it.
NUTRITION (per recipe total, serves 4-6 - guide only):
Energy: approximately 3350kJ (800 calories)
Protein: 30g
Fat: 40g
Saturated fat: 6g
Carbohydrates: 70g
Sugars: 15g
Fibre: 25g
Sodium: 1400mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.