Two bean, chickpea & tomato salad

200 kcal or less 30-60 minutes 4 servings basil bbc good food beans broad bean broad beans chickpea chickpeas chive chives french bean french beans lemon lemons mains mint sophie grigson string beans tomato tomato purée tomatoes vegetables

N/A

Source

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

Method

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.