Chickpea and green bean salad

Can you have too many dishes involving the chickpea? I hope not. I’ve been collecting them for a series of lunches with a vegetarian which need to be eaten with a minimum of machinery, preferably a fork and a paper plate. This is perfect.


1 tin chickpeas drained and rinsed
225g green beans

100ml olive oil
50ml red wine vinegar
1 teasp garam masala
2 cloves garlic mashed
a pinch or two of cayenne pepper

Heat the chickpeas in water, drain and mix into the dressing which you have put together while the chickpeas were warming. Stir occasionally over the next hour or so – the idea is for the chickpeas to absorb the dressing. Ideally leave the chickpeas for several hours.


wash and trim 225g green beans and dice. Steam or boil until just tender and then drain very thoroughly.

The beans have their own dressing:

50g olive oil
2 tbls lemon juice
1/2 teasp salt
1/2 teasp garam masala
2 tblsp finely chopped onion
1 teasp finely chopped or mashed ginger.

Mix the beans into this dressing.

Just before eating, these two things, the peas and beans, are finally introduced to each other. Mix together and serve at room temperature or cold, they are a complete affair on their own.

This is from an old Madhur Jaffrey book: Eastern Vegetarian Cooking and is a dish of her own invention.


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