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08 Jan, 2015

Chickpea, Green Bean, Tomato and Pomegranate Salad

This light and refreshing salad is a textural dream. Filled with chewy sundried tomatoes, creamy chickpeas and crunchy pomegranate seeds, it is as satisfying to the palette as it is to the eye.

Recipes

Equipment

Oven
Boiling Pan
Sieve

Ingredients

1 tsp flaked almonds, toasted
100g green beans
1/2 x 400g tin of chickpeas, drained and washed
100g cherry tomatoes, halved
3 sundried tomatoes, roughly chopped
Seeds of 1/2 pomegranate
Juice and zest of 1/2 orange
1 handful of rocket, roughly chopped
1 tsp rapeseed oil
Sea salt and black pepper

Method

Heat the oven to 180C. Place the almonds on a baking tray and put in the oven for 5-7 minutes until lightly golden.

Meanwhile, cook the beans in a pan of boiling water for 2 minutes, then drain, refresh under cold water and place in a bowl. Add all the other ingredients and combine.

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