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Ingredients

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

Method

Step 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.
Step 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.
Step 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.

Green bean and radish salad with crunchy chickpea dukkah

How to make Green bean and radish salad with crunchy chickpea dukkah

Ingredients

Method