This no-fuss salad can be tossed together in minutes. It’s perfect as a meal on its own or as a side dish. Leftovers are great for lunch the next day because the flavour intensifies the longer you leave it.
Ingredients
1 can chickpeas
1 tsp paprika
Juice of 1 lime
2 tablespoons of extra virgin olive oil
Freshly ground black pepper
150g tomatoes
1 red pepper
100g green beans
Serves 2
Directions
Blanch the green beans by placing them in boiling water for 2 minutes. Then drain and place them in ice cold water to stop the cooking process. Cooling the beans quickly means they retain far more of their nutrients. They will also be crisp and green, perfect for a salad.
Mix the paprika, lime juice, extra virgin olive oil and black pepper in a bowl. Drain and rinse the chickpeas. Slice the tomatoes and red pepper and add, along with the green beans, to the flavoured chickpeas.
Give it a good mix to coat all the ingredients and serve.
Eating a wide variety of fruits and vegetables is one of the best things you can do for your skin.