Chickpea, Green Bean, Tomato and Pomegranate Salad
8th Jan, 2015


  • 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

Equipment required:

  • Oven
  • Boiling Pan
  • Sieve

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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