Two bean, chickpea & tomato salad

Name: Two bean, chickpea & tomato salad
Cook time: 55 min
Total time: 55 min
Cuisine: European, Mediterranean
Ingredients: 250g shelled broad beans (about 1kg/2lb 4oz before podding); 200g French beans or string beans, topped and tailed; 100g canned chickpeas, drained, rinsed, or garbanzos; 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

3 steps

Cook:55min

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

Updated at: Thu, 17 Aug 2023 03:10:54 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories188.2 kcal (9%)

Total Fat11.7 g (17%)

Carbs16.9 g (7%)

Sugars4 g (4%)

Protein6 g (12%)

Sodium75.8 mg (4%)

Fiber5.5 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

250gshelled broad beans

200gfrench beans

or string beans, topped and tailed

100gchickpeas

canned, drained, rinsed, or garbanzos

140gcherry tomatoes

halved

2 Tbspfresh basil

finely chopped

1 Tbspfresh mint

finely chopped

1 Tbspfresh chives

snipped

0.5juice of lemon

½ tspcaster sugar

1 tsptomato purée

3 Tbspextra-virgin olive oil

Instructions

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.

View on BBC Good Food

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