Recipes

Chickpea and Green Bean Salad

Serves 4 (2 if pretty hungry!)

I got back from climbing earlier and I just needed something tasty and quick which wouldn’t make me feel like I had undone all the good of exercising. This was it…

Ingredients:

250g Green beans

Half a red onion

1/4 jar of partially drained sun-dried tomatoes

1 can of chickpeas

1 can of cannellini beans

200g spinach

2 teaspoons of smoked paprika

1/4 of a lemon

1 clove of garlic

Caper berries in brine

salt and pepper

Optional – corn tortillas

Method:

  1. If you want to add crispy tortillas to this recipe just pop them in the oven on about 200 degrees C to crisp up. Remember to take them out when they are crispy! (takes between 5-10 minutes depending on whether the oven is preheated and how strong it is).
  2. Chop the red onion finely and take the tops off the green beans. Chop the sun-dried tomatoes coarsely.
  3. Steam the green beans for a few minutes to your personal preference. I like to keep them with a bit of crunch!
  4. Drain and wash the chickpeas and Cannellini beans, then pour into a microwaveable bowl. Add the chopped red onion and sun-dried tomatoes (with the oil they come in). Add a crushed clove of garlic. Squeeze in the 1/4 lemon. Mix the paprika through
  5. Cover the mixture with the spinach. Microwave for 3-4 minutes.
  6. Mix thoroughly and serve topped with a couple of caper berries and the crispy tortillas 🙂 Enjoy!

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