Green bean and radish salad with crunchy chickpea dukkah

Cooking Salads Green bean and radish salad with crunchy chickpea dukkah

Dukkah-spiced chickpeas add crunch to this super easy green bean and radish salad.

Lables: Lower gi Heart friendly Vegetarian Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Place chickpeas on a tray lined with paper towel. Pat dry. Heat 1/2 the oil in a frying pan over medium heat. Add chickpeas. Cook, stirring occasionally, for 6 to 8 minutes or until golden and crunchy. Add dukkah. Cook, tossing, for 1 to 2 minutes or until fragrant.
  2. Meanwhile, place beans and peas in a heatproof bowl. Cover with boiling water. Stand for 2 minutes or until bright green and just tender. Drain. Refresh under cold water. Drain well.
  3. Place lemon juice, mint and remaining oil in a bowl. Whisk to combine. Season with salt and pepper. Arrange lettuce on a platter. Top with beans, peas, radish and chickpea mixture. Drizzle with dressing. Serve.

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2 x 125g cans chickpeas, drained, rinsed
2 tbsp extra virgin olive oil
2 tbsp lemon and herb dukkah
200g green beans, trimmed
1/2 cup frozen peas
2 tbsp lemon juice
1 tbsp finely shredded fresh mint leaves
1 red gem lettuce, leaves separated
1/2 bunch radishes, trimmed, quartered

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Salads
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