Bean and chickpea salad

Serves 2

Prep time 20 minutes


200g chickpeas, rinsed
1 tsp whole coriander seeds
1 tsp cumin seeds
2 tbsp olive oil, divided
250g green beans, trimmed
Salt and freshly ground black pepper
Grilled lemons, for serving


Steam the green beans for 5 minutes and set aside in a bowl.

Combine the chickpeas, coriander seeds, cumin, and 1
tablespoon of olive oil in a bowl and give them a mix.

Transfer them to a heated frying pan and fry tossing them
occasionally, until golden and coriander begins to pop, 5 to 6 minutes.

Season with salt and pepper and transfer the mix to the bowl and add in the steamed green beans, and 1 tablespoon of the olive oil

Toss the green beans with the chickpea mixture and serve with charred lemons on the side.