Ingredients Nutrition
1 tsp garam masala
1 tbs olive oil
1 tbs fresh lemon juice
1 x 400g can chickpeas, rinsed, drained
200g green beans, topped, halved
1 x 250g punnet grape tomatoes, halved
1 Lebanese cucumber, ends trimmed, halved, thinly sliced diagonally
4 shallots, white part only, ends trimmed, thinly sliced
1/2 cup fresh coriander leaves
Natural yoghurt (optional), to serve
Step 1
Whisk together the garam masala, olive oil and lemon juice in a large bowl. Add the chickpeas and toss to coat.
Step 2
Cook the beans in a saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
Step 3
Add the beans, tomato, cucumber, shallot and coriander to the chickpea mixture and gently toss until just combined. Season with salt and pepper. Serve with yoghurt, if desired.
