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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.



Boiling Pan


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


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.