Green Bean, Chickpea Salad with Mustard Vinaigrette

My only wish was that green beans were in season longer. Buy them while you can! Make this for lunch or dinner. So refreshing! Ready in 10ish mins!

Ingredients:

Vegan

Serves 2

• 300g cooked chickpeas

• 3 medium tomatoes, roughly chopped

• Large handful basil large leaves

• 1 spring onion, thinly sliced

• 350g green beans (blanched in salted boiling water for 2.5 mins and then run under cold water, then chopped)

• 3 tbsp of chopped sun-dried tomatoes

For the dressing:

• 5 tbsp extra virgin oil

• 2 tbsp white wine vinegar

• A squeeze of lemon juice

• 2 tbsp Dijon mustard

• Pinch of sugar

• 1 tbsp balsamic vinegar

• Salt and pepper

In a bowl, add all the dressing ingredients except the olive oil. Use a whisk to slowly add the oil. Season and taste!

Add all the ingredients for the salad into a large serving bowl and toss together with the dressing. Check seasoning once more and serve!